These salty, spicy rosemary roasted nuts are so simple to make and will fill your kitchen with the most wonderful aroma.
Because it’s the holidays, and because we are all likely to be consuming copious amounts of sweets this time of year, I hope to offer you a temporary respite from your sugar coma with a salty, savory snack.
These salty, spicy rosemary-infused roasted nuts are so simple to make and will fill your kitchen with the wonderful earthy and woodsy aroma of rosemary as they come out of the oven.
One of the best things about having cocktails are the little salty nibbles that are served along with the drinks. Olives, cheese and crackers and mixed nuts are classic examples of cocktail-time accompaniments that satisfy a craving for salt, and mixed nuts are a perfect canvas for playing with spices and flavorings when you are entertaining.
I just love the smell of fresh herbs, especially rosemary, and these nuts are loaded with it. Fragrant fresh rosemary springs are finely chopped, a pinch of cayenne pepper and red pepper flakes are added for a bit of heat and some olive oil coats an assortment of mixed nuts that go into the oven to toast and bring out their rich flavor.
I like these best with a variety of mixed nuts such as almonds, cashews, pecans, walnuts and brazil nuts, but you can use any nut that you like.
Once you start nibbling on these spicy, aromatic mixed nuts you will find resistance is futile, even for the most restrained eater. They're especially great served alongside slightly nutty cheeses like Gruyere and Comte, or salty chunks of Parmesan.
What are some of your favorite cocktail-time nibbles when you are entertaining?
Spicy Rosemary Roasted Nuts
These salty, spicy, rosemary-infused roasted nuts are so simple to make and will fill your kitchen with the wonderful earthy and woodsy aroma of rosemary as they come out of the oven.
- 5 cups assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and brazil nuts
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary, finely chopped
- 4 teaspoons flaky sea salt
- ½ teaspoon cayenne pepper
- A pinch of red pepper flakes (optional, for extra heat)
- Preheat the oven to 350°F and arrange a rack in the middle.
- Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet.
- Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes.
- Let cool on the baking sheet, transfer to a bowl, and serve.
- Store leftover nuts in an airtight container at room temperature.
Serving Size:¼ cup
Amount Per Serving: Calories: 237Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 426mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 7g
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.
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!
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.
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!
Could I use salted nuts and just leave off the sea salt?
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.