I first featured Rosemary Spiced Mixed Nuts back in 2010. 2010?? Sometimes it still shocks me that I’ve been blogging for over 4 years! Anyway, despite the fact that I made these nuts a long time ago, they’re still a staple at my house. I serve Rosemary Spiced Mixed Nuts each year at my Thanksgiving extravaganza, and I also like to prepare them occasionally as a travel snack. The 2010 nuts are tasty, easy to prepare and completely addicting. So, why would I update the recipe?
To be honest, I’m just switching things up a bit. I love the flavor profile of the original recipe, so I’ve kept most of the flavors in this recipe similar. Brown sugar, rosemary, cayenne pepper and sea salt work harmoniously together with notes of caramel, grassy wood and a faint heat that provides just enough intrigue. I’ve also added some maple syrup for good measure. The notable difference in my 2014 recipe is in the process. Here, I toss a mix of cashews, almonds and walnuts with butter, maple syrup and flavorings, then bake until the nuts become golden, fragrant and slightly sticky. I then sprinkle over additional sea salt and chopped rosemary once the nuts come out of the oven. This process helps to really infuse the nut mix with all those tasty flavors. Continue reading for the recipe.
- 1 pound unsalted mixed nuts (I used cashews, walnuts and almonds here)
- 1 tablespoon melted butter
- 1 tablespoon maple syrup (not imitation)
- 2 tablespoons + 1 teaspoon chopped fresh rosemary, divided
- 1 tablespoon dark brown sugar
- ½ teaspoon cayenne pepper
- 2 teaspoons flaky sea salt or kosher salt, plus more to taste
- Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*
- As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.