Parmesan Garlic & Rosemary Cocktail Nuts – Pompeian Grapeseed Oil

This is a Sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.

I can honestly say that I have never changed the oil on my car.  That is not to say it’s never been changed, but that I’ve never been the one to do it.  I wouldn’t even know where to begin.  I do, however, change the oil in my cooking quite frequently. There are so many healthy oils available to us now, each with their own unique benefits and their own special flavours, that I find myself switching things up frequently.  Grapeseed oil has only been on my radar for a year or two, but as a light, neutral-tasting oil, I find it useful in many recipes.  I even recently used it in some homemade body cream and it’s lovely stuff.  Grapeseed is definitely one of my go-to oils for everything from salad dressing to waffles (to body cream!).

Are you a fellow food blogger who likes trying new things? Here’s some fun news.  Pompeian Grapeseed Oil and Hungry Girl are partnering to send one blogger to BlogHer Food ’13 in Austin, TX June 7 – 8Pompeian’s Time to Change Your Oil App

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The Contest:

  • Create a recipe using either Pompeian’s Grapeseed oil or OlivExtra Premium Mediterranean Blend and post it on your blog with photos.
  • Submit your recipe to the Pompeian’s Time to Change Your Oil App on Facebook
  • Make sure to enter your recipe link into the Pompeain and Hungry Girl Sweepstakes
  • You’ll be entered to win an all-expense paid trip to BlogHer Food ’13 in Austin, TX June 7-8
  • And your winning recipe will be featured with Pompeian throughout the event.

grapeseed oil

When I was offered this promotion, I happily jumped on board to let bloggers know about it.  Honestly, I would love to be going to BlogHer Food this year, but alas I have a scheduling conflict.  So I envy other bloggers this opportunity!  Go enter and win for me!
Pompeian has lots of recipe ideas for Grapeseed Oil on their site, like these Smoky Fried Chickpeas.
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I think they sound wonderful, but since chickpeas are a little carby for my diabetic blood, I created my own recipe with grapeseed oil.  When I make cocktail nuts, I typically use melted butter or olive oil.  But grapeseed works just as well and has such a light flavour that the other seasonings can really shine.
Parmesan Garlic & Rosemary Cocktail Nuts
1 1/2 cups raw almonds
1 cup raw pecans
1/2 cup raw cashews
3 tbsp grapeseed oil
1/2 cup finely grated Parmesan cheese
2 cloves garlic, pressed or finely minced
2 tbsp fresh rosemary, chopped
1 1/2 tsp kosher salt
1 tsp garlic powder
1/4 tsp black pepper
Preheat oven to 350F and line a large rimmed baking sheet with parchment paper.
Place nuts in a large bowl and drizzle with grapeseed oil.  Toss to coat.
Sprinkle with Parmesan, garlic, rosemary, salt, garlic powder and pepper.  Toss to combine.
Spread on prepared baking sheet and bake 10 minutes, stirring occasionally, until nuts are fragrant and brown.
Let cool on pan at least half an hour (nuts will crisp up as they cool).

 

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Comments

  1. These look delicious. I am a huge fan of spicy nuts for a snack. Have to try this flavor combo.

  2. I’m really loving what you did with these nuts! Rosemary and garlic is one of my favorite flavor combos!

  3. Carolyn, I’m not familiar with the attributes of grapeseed oil but you make a terrific point about the many choices and flavor profiles available to us. However I do love to snack on nuts and I have garlic and rosemary from the garden to make the recipe. Bookmarked!

  4. What would you say the carb amounts would be for a snack on these? They look great, but I get VERY afraid anytime I start thinking things look great, ya know?

    • The carbs will be about 7 or 8 grams per 1/4 cup, but you could even lessen that by going with only almonds and pecans. It’s the cashews that add more carbs. In fact, if you went with just pecans (and they’re the best part, in my opinion) you’d only have about 4 g carbs per 1/4 cup.

  5. I’ve seen so many takes on spiced and ‘herbed’ nuts, but I realized, after seeing yours, that I’ve never seen them roasted with Parmesan cheese. Absolutely brilliant and undoubtedly delicious. Looking forward to trying your recipe, especially since I don’t use my grapeseed oil anywhere near as much as I should. On another note..if anyone could master deboning a chicken, it would be you! I know you’d create an amazing ballotine!

  6. You must have read my mind… I was just going to post a question about grapeseed oil, after hearing so many frightening things about so many oils (canola, corn, vegetable, etc.). I picked up a can of grapeseed a while ago at TJ Maxx, but I haven’t used it nearly enough. Can’t enter the contest, though, ’cause I don’t do Facebook.

  7. I love trying new oils as well, those and vinegars. Who knew that there were so many with such amazing health benefits, eh? I think I could finish off a batch of those nuts all on my own. They look amazing. I’ll bet your house smelled heavenly while they were cooking.

  8. Melissa M says:

    These are really delicious!! I made them for a snack for when we went camping. I actually have a double batch in the oven right now! This seasoning combo would be really delicious on chicken or to make with some low carb bread/crackers!

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