This delicious roasted nut mix is slightly sweet and slightly savory, with a kick of spice, maple, and rosemary. It’s a perfect appetizer, snack, or holiday gift! Bonus – the recipe is paleo and vegan friendly!
Roasted nuts are such a delicious snack during the cold weather. They remind me of sitting by a fire. The best things about roasted nuts is how easy they are to make! Only 5 minute prep time and then they bake. Good thing they don’t take that long to make because these rosemary spiced nuts go quick. They’d be perfect to put in jars and give away as a gift.
Type of Nuts to Use for Roasting
You can use any type of nuts you want! I used a mix of cashews, almonds, and pecans but you can also add walnuts or peanuts or whatever nuts you like best. You can do a mix or do all of one type. It’s up to you and completely customizable but you’ll want about 2 cups of raw unsalted nuts. I’ve heard of people re-roasting already salted and/or roasted nuts. I’ve personally never done it but if those are the nuts you have on hand and you decide give it a try, let me know how it goes!
Spice for Roasted Nuts
I don’t like too much spice in my food so I tend to keep the cayenne pepper level down. But, if you like more of a kick you can up the cayenne pepper level. This recipe calls for up to ¼ tsp which is as much as I can handle, but if you’re tough you can try going even higher!
Rosemary for Roasted Nuts
Much like other spices rosemary loses flavor when cooked. To combat this, we add a fair amount of chopped fresh rosemary to the nuts before roasting. I’ve seen recipes that a small amount of rosemary after the nuts come out of the oven, but I find that it’s too much rosemary flavor. But, if you love rosemary feel free to add an extra tsp of chopped rosemary to the mixed nuts when they’re done cooking.
How to Roast Nuts
In this recipe I use melted butter instead of oil to roast the nuts. But, you can always substitute the butter for neutral flavored oil to make them vegan. Mix up the butter and herb mix and then pour over the nuts and mix until evenly coated. Then, pour onto a baking sheet in a single layer. You want to make sure you have a pan that is big enough to fit all the nuts, you don’t want them to overlap at all. This helps ensure even roasting. I’ve roasted these at both 325 and 350 degrees and I prefer them at 325. If you like you’re nuts a little more toasty you can bump the temperature up to 350.
Viola, perfectly roasted spiced nuts!
Rosemary Roasted Nuts
- 2 cups assorted nuts
- 2 tbsp unsalted butter, melted ghee or oil
- 2 tbsp rosemary
- 2 tbsp maple syrup
- ⅛-¼ tsp cayenne pepper
- ⅛ tsp salt
Preheat over 325 degrees
Melt butter and add rosemary, maple syrup, cayenne and salt.
Pour over nuts and mix until the nuts are evenly covered.
Spread on a baking sheet, making sure the nuts don't overlap.
Bake for 18- 20 minutes, stirring ½ through.
These will keep for 5- 7 days in an airtight container at room temperature.