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    Home / Recipes / Course / Appetizer

    82 Oct 28, 2014 Appetizer  |   Jump to Recipe

    Rosemary Spiced Nuts Recipe

    Let’s remix this business.

    This post may contain affiliate links.

    Rosemary Spiced Mixed Nuts

    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.

    Nuts

    How do you store roasted nuts?

    I find the best way to store roasted nuts is at room temperature in a covered container. This helps keep them crispy.

    How long do roasted nuts last?

    Roasted mixed nuts will last 2 to 3 weeks, depending on the freshness of the nuts. If you start out with fresh nuts, the roasted nuts will last longer. The fats in the nuts will go rancid over time, and they’ll start to taste bitter. This is how you’ll know it’s time to toss them!

    How do you make spices stick to nuts?

    You can make spices stick to nuts by tossing the nuts in butter (or oil) and sugar. As the nuts roast, the sugar will melt and turn into a glaze, causing the spices to stick to the nuts. I like to add some spices and seasoning before the nuts go into oven, and then a little bit after to make sure they’re super tasty.

    How do you salt roasted nuts?

    I like to salt nuts before and after roasting them int he oven. Salting them before will get some of the seasoning into the nuts, and salting them after will make the flavor pop. You can salt nuts with sea salt or kosher salt.

    Rosemary and Spices

    If you’d like to prepare these Rosemary Spiced Mixed Nuts for Thanksgiving, prep them on the Monday before, and store at room temperature in an airtight container.

    Rosemary Spiced Mixed Nuts

    Rosemary Spiced Mixed Nuts

    by Brandon Matzek
    4.87 from 15 votes
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    * If your oven runs hot, be sure to check the nuts a bit early. Nuts can go from wonderfully golden to bitter and acrid if overcooked.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    Baked Mixed Nuts
    82
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Appetizer Tags: almonds, butter, cashews, cayenne pepper, dark brown sugar, maple syrup, rosemary, sea salt, walnuts

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      October 30, 2014 at 2:20 pm

      I am not kidding….I will PAY you for these! This is my heaven! A little bit of heat, with the maple, the rosemary…TJ’s has some rosemary nuts that I can’t even buy b/c I eat the whole 1 lb bag in like…a day 🙂 And yours look 10000x better! Pinned! WANT!!

      Reply
      • Brandon Matzek says

        October 31, 2014 at 6:50 am

        Thanks Averie!!! Yeah it’s much cheaper to make mixed nuts at home.

        Reply
    2. Jenny (VintageSugarcube) says

      November 1, 2014 at 10:44 am

      Ohhhhhhhh Emmmmm Geeeeee! I think I need to make those for Thanksgiving. You= Da Bomb!

      Reply
    3. Sippitysup says

      November 2, 2014 at 8:45 am

      High impact snacking. GREG

      Reply
    4. Heather Mason says

      November 2, 2014 at 7:47 pm

      mmmm, those look delish! I love walnuts! Its always nice to have holiday recipes that are not filled with sugar!!

      Reply
      • Brandon Matzek says

        November 3, 2014 at 3:27 pm

        Thanks Heather! Yes, minimal sugar here.

        Reply
    5. ATasteOfMadness says

      November 4, 2014 at 5:59 pm

      This looks amazing!! I need to try this out!

      Reply
    6. Lisa @ Whisk & Cleaver says

      November 5, 2014 at 4:07 pm

      I still make your recipe from 2010 ALL THE TIME!! I’ll have to give this updated version a shot.

      Reply
      • Brandon Matzek says

        November 6, 2014 at 6:37 am

        Yay!!! So glad to hear that Lisa 🙂 Yes, definitely let me know how you like these compared to the original recipe. Both are tasty!

        Reply
    7. Matea says

      November 6, 2014 at 7:13 pm

      Cashews are one of my favorite nuts! And considering I have two huge rosemary plants in my front yard, I think I’m good to go with making this recipe!

      Reply
    8. Celeste @The Whole Serving says

      November 8, 2014 at 4:02 pm

      I will be making! My brother has a backyard full of rosemary bushes and I’ll be clipping to make batches. This will make great hostess or office gifts.
      Thanks

      Reply
    9. Kathleen @ Hint of Joe's says

      November 11, 2014 at 7:35 am

      This is one of my favorite holiday snacks. Adding herbs to spiced nuts is a genius idea.

      Reply
    10. Lizthechef says

      November 11, 2014 at 8:02 am

      5 stars
      The maple syrup will be a superb touch to a classic recipe I serve all the time. One herb I can always grow is rosemary – I learned the hard way to never water it and basically ignore it.

      Reply
    11. Vanessa says

      November 12, 2014 at 8:27 am

      5 stars
      your recipes are amazing, follow them for a year. we enjoyed only with goodies.

      Reply
    12. San Diego Interior Designer says

      November 23, 2014 at 10:00 pm

      5 stars
      This is just…wow! I love nuts, well except for walnuts. Haha! I don’t really eat walnuts but I might give it a go when I try your recipe. What can I use as a replacement for maple syrup if I don’t have it?

      Reply
    13. K says

      November 12, 2015 at 12:31 am

      How can u store these for a month

      Reply
      • Brandon Matzek says

        November 13, 2015 at 4:56 pm

        Hi! I wouldn’t recommend making these 1 month in advance.

        Reply
    14. Christina @ Christina's Cucina says

      November 28, 2015 at 1:29 pm

      I often make candied nuts, but have never made a savory version! Yum, these sound fantastic, especially for the holidays!

      Reply
    15. Kimberly @ The Daring Gourmet says

      November 28, 2015 at 7:22 pm

      Rosemary and maple syrup, now that’s a match made in heaven and these nuts sound divine! Can’t wait to try them!

      Reply
    16. Annie @ Annie's Noms says

      November 29, 2015 at 3:10 am

      Love these! Rosemary is one of my favourite herbs, never thought to add it to nuts!

      Reply
    17. Christiane ~ Taking On Magazines says

      November 29, 2015 at 5:49 pm

      I’m thrilled that you posted an update to the original recipe so we can see the tweaks that you’ve made over the years! The mix looks fantastic.

      Reply
    18. Steph @ Steph in Thyme says

      November 30, 2015 at 11:55 am

      5 stars
      I love love love rosemary. Trader Joe’s has a rosemary tree you can buy that looks like a Christmas Tree! I could cozy up to that with a bowl of these nuts. Mmm.

      Reply
    19. Kelly Moore says

      December 3, 2015 at 4:40 pm

      5 stars
      OMG! I was the hit at Thanksgiving! I tripled the recipe, served it with honeycomb,brie, goat cheese, blue cheese and crusty french bread. SOOOOO good! I am making them right now for a friend’s party this weekend….TY!!!!
      \

      Reply
      • Brandon Matzek says

        December 8, 2015 at 7:08 am

        So glad you liked the recipe Kelly!! Love the honeycomb and cheese pairings 🙂

        Reply
    20. Vicky @ Avocdo Pesto says

      December 7, 2015 at 12:19 pm

      Love the idea of adding rosemary flavor to mixed nuts! A perfect fall and winter themed snack.

      Reply
    21. Cecilia Mims says

      December 8, 2015 at 8:10 am

      This recipe looks fabulous. I want to try it for Christmas gifts. Just wondering if you’ve ever tried adding pumpkin seeds or sesame sticks?

      Reply
      • Brandon Matzek says

        December 8, 2015 at 11:33 am

        Thanks Cecilia! This past Thanksgiving, I did a mix of pecans, walnuts, almonds, cashews and pumpkin seeds, and it was fantastic. Not sure about sesame sticks however.

        Reply
    22. Kim says

      December 12, 2015 at 12:03 pm

      5 stars
      These are amaze balls! I made them as the pre-dinner snack for Thanksgiving, and am now making them to use as hostess gifts for holiday parties. Only problem is that they are so addictive I can’t have them in the house; have literally made myself ill eating too many of them. That’s why my motto with these is “Make and TAKE.”

      Reply
      • Brandon Matzek says

        December 31, 2015 at 1:43 pm

        Yay!!!! So glad you love the recipe :). Thanks for sharing Kim.

        Reply
    23. Sally says

      December 15, 2015 at 8:46 am

      5 stars
      Hi Brandon, do you recommend raw mixed nuts? or preroasted?

      Reply
      • Brandon Matzek says

        December 31, 2015 at 1:41 pm

        Raw.

        Reply
    24. Angela McMillan says

      December 31, 2015 at 6:05 pm

      5 stars
      These were wonderful. Super easy and fancy! I made them in the morning, they were best warm straight out of the oven, but still tasted wonderful that evening and also the next day. I used pistachios, pecans, almonds and cashews. Great combo!

      Reply
      • Brandon Matzek says

        January 6, 2016 at 11:53 am

        Thanks for sharing Angela!! So glad you liked the recipe.

        Reply
    25. MarilyntheBee says

      April 22, 2016 at 9:36 am

      These nuts are phenomenal! I added a tad more cayenne pepper since my husband and I love spicy food. I’ll be making more to gift to friends and family.

      Reply
      • Brandon Matzek says

        May 3, 2016 at 4:07 pm

        Thanks for sharing Marilyn!! So glad you like the recipe 🙂

        Reply
    26. Theresa says

      November 23, 2016 at 7:56 am

      Why did you change the cooking time from 10min to 16-20min? I’m pretty sure I need to throw away $15 in but now! The only reason why I looked at your old recipe is to see if I did something wrong. I cook all the time and my oven does not run hot. You might want to consider adjusting this recipe cook time.

      Reply
      • Brandon Matzek says

        December 19, 2016 at 9:38 am

        Hi Theresa, I increased the cooking time to give the sugar/maple syrup time to melt and glaze the nuts. In my previous iteration, the nuts are just toasting in the oven and then they get tossed in the spice/herb mix afterwards. So sorry this didn’t work out of you. I’ve made this recipe in 2 different ovens and the temp/timing always work out for me. When first making any new nut recipe, I like to watch them like a hawk just to make sure I don’t burn them. Then once, I’ve got a solid idea on timing, I can set and forget with future batches.

        Reply
    27. Kathleen Henderson says

      December 20, 2016 at 2:21 pm

      5 stars
      I made these tasty treats for Thanksgiving appetizers. They were a hit! Even with my mom who claimed on first taste they were “too salty and a little too spicy.” Guess who’s now asking that I make them again just for her? You guessed it — my mom!! 🙂 For an extra kick I served these puppies along side dark chocolate covered cranberries. OMG!! What a combination!! The spicy salty with the bitter sweet dark chocolate cranberries were PHENOMENAL!!

      Reply
      • Brandon Matzek says

        December 22, 2016 at 12:28 pm

        Awesome!!! Thanks so much for sharing 🙂 Love the sound of dark chocolate-covered cranberries! Did you make them or buy them?

        Reply
    28. Kylee says

      February 28, 2018 at 4:36 pm

      5 stars
      I made these for Thanksgiving and they were amazing! I want to make them again but forgot to buy fresh Rosemary at the store. Can I use dried? If so, how much?

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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