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Preheat & Prep: Heat your oven to 350°F and line a baking sheet with parchment paper (makes cleanup less soul-crushing).
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Season the Nuts: Spread the almonds, walnuts, and cashews on the sheet. Drizzle with oil, then sprinkle generously with Rosemary Red Pepper Parm seasoning. Toss with your hands (or a spoon, if you’re fancy) until evenly coated.
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Roast ‘Em Up: Roast for 3 minutes, give the pan a good shake, then roast for another 2–3 minutes. Keep an eye on them — nuts can go from golden to burnt faster than you can say “just one more minute.”
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Cool & Store: Let them cool completely (they crisp up as they cool). Store in an airtight container on the counter for up to 10 days — if they last that long. For long-term snacking, freeze for up to 3 months.
These Rosemary Red Pepper Parm Spiced Nuts are the perfect snack to elevate your everyday grazing habits. They’re crunchy, cheesy, herby, and downright addictive — snack goals, achieved.
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