Rosemary Spiced Nuts:
(makes 2 cups)
2 cups mixed nuts – almonds, cashews, pistachios, walnuts, pecans, etc.
2 Tbs. butter
2 Tbs. fresh rosemary, chopped coarsely
¼ tsp. paprika
½ tsp. fresh ground black pepper
½ tsp. lime juice
1 tsp. fresh thyme leaves, chopped coarsely
5 1/3 cups of siggi’s 0% Plain skyr
½ Tbs extra virgin olive oil
In a large sauté pan, melt the butter over medium heat. Add nuts, lime juice, and all herbs. Stir frequently until toasted and fragrant. Set aside.
Drizzle the olive oil on the 1 container of 5.3oz plain yogurt. Top with the freshly spiced nuts, about 1/4 cup per serving.