Looking for the perfect party snack this holiday season? Try these easy and delicious spiced rosemary roasted nuts.
The holiday season is soon upon us, and because we’re all likely to be entertaining this time of year, I’m offering you an easy recipe for roasted nuts that’s perfect for any occasion. One of the best things about parties and holiday dinners are the little salty nibbles that are served along with the drinks. Roasted mixed nuts are classic examples of a cocktail time accompaniment that keep your guests satisfied while they mingle, and a natural canvas for playing with spices and flavorings.
These rosemary roasted nuts are so simple to make and make the perfect party snack. Not simply roasted, these nuts are lightly glazed with a sweet and salty combination of rosemary, maple, cumin and cayenne that straddles the line between sweet and savory.
Rosemary Roasted Nuts
Every party needs a good snack mix, and these spiced rosemary roasted nuts are an easy homemade addition to any occasion that’s a cut above a store-bought mix. I like these best with a variety of mixed nuts such as almonds, cashews, pecans and walnuts but you can use any combination of nuts that you like. Nearly effortless, you can have a batch of these roasted nuts ready in under 20 minutes which is good news this time of year. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Nuts – You’ll need a combination of raw nuts such as almonds, pecans, cashews and walnuts. Brazil nuts and hazelnuts also make good additions.
- Oil – Use a good quality extra-virgin olive oil
- Maple Syrup – Use a light flavored 100% real maple syrup
- Rosemary – You’ll need a few sprigs of fresh rosemary, finely chopped.
- Salt – Use a flaky sea salt for the best flavor
- Spices – You’ll need ground cayenne pepper and ground cumin.
How to Make Rosemary Roasted Nuts:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
The key to the best roasted nuts is a low oven temperature. Roasting the nuts at 300 degrees F. allows for the nuts to toast and become crispy without burning.
- Start by spreading the nuts evenly onto a baking pan and placing them into the oven.
- While they roast combine the olive oil, maple syrup, rosemary, salt and spices into a large bowl.
- After about 8 minutes, toss the warm nuts with the seasonings and return them to the oven. (Adding the glaze at the end ensures that it coats and sets without burning.)
- Continue to roast for another 5-8 minutes. Remove from oven and enjoy!
Serving Suggestions:
- Serve with cocktails.
- Add to cheese platters.
- Sprinkle on salads.
- Package in cellophane bags for a hostess gift.
More Roasted Nut Recipes:
Rosemary Roasted Nuts
Looking for the perfect party snack this holiday season? Try these easy and delicious spiced rosemary roasted nuts.
Ingredients
- 2 cups/240g assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and/or brazil nuts
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 Tablespoon/15ml maple syrup
- 2 Tablespoons finely chopped fresh rosemary
- ¼ teaspoon ground cumin
- ⅛th teaspoon ground cayenne
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 300°F and arrange a rack in the middle.
- Place nuts on a parchment lined baking sheet and roast for 8 minutes.
- Meanwhile stir together the olive oil, maple syrup, rosemary and spices in a large bowl.
- Remove pan from oven and pour nuts into the oil mixture, stirring well to coat.
- Return the nuts to the baking sheet and spread in a single layer.
- Bake until golden, (about another 8-10 minutes).
- Place baking sheet on a wire rack and let cool.
- Transfer to a bowl and serve.
- Store leftovers in an airtight container at room temperature.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Refined Sugar-Free
Nutrition Information:
Yield:
8Serving Size:
¼ cupAmount Per Serving: Calories: 207Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 269mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
KC says
I just made this recipe using walnuts only (because it was spur-of-the-moment and all I had in the house). It's still cooling but I can't resist nibbling anyway. Absolutely delicious! Thank you for the post!
Sylvie says
Glad to hear you liked it!
Joseph Critchley says
Is there something preventing me from copying the recipe on this blog? Seems ridiculous if there is. My mistake if not.
Sylvie says
No I haven't disabled copying, I'm not sure why it's not working for you but I've gone ahead and updated the recipe format and it now has a print button in the upper left hand corner so that should work. Let me know if you are still having any problems.
Joseph Critchley says
I just copied it out onto paper the old fashioned way in the end ( : Now to give it a go! Thanks!
Faye says
Could I use salted nuts and just leave off the sea salt?
Sylvie says
Sure, I like the subtle flavor of the sea salt and the ability to adjust to taste but salted nuts would be fine as well.