Rosemary Spiced Nuts Recipe
When you're in the mood for something savory, crunchy, and a little fancy, these rosemary spiced nuts totally hit the spot. They're quick to throw together, but taste like something you'd get from a gourmet shop.
Ingredients
- 1 lb mixed raw nuts such as cashews, almonds, pecans, and pepitas
- 3 tablespoons fresh chopped rosemary divided
- 2 tablespoons dark brown sugar
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- ¼ teaspoon cayenne pepper or up to ½–¾ tsp for more heat
- 1 teaspoon ground coriander
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or foil. This helps with cleanup and prevents sticking.
- Spread out the larger nuts (like almonds, cashews, and pecans) on the prepared sheet in an even layer. Skip smaller bits like pepitas and peanuts for now. Bake for 5 minutes to give them a head start.
- While the big nuts are roasting, grab a large mixing bowl. Add olive oil, salt, cayenne, coriander, and 2 tablespoons of the chopped rosemary. Stir well to blend.
- Add the smaller nuts and seeds (like pepitas) to the bowl. When the large nuts come out of the oven, toss them in while they're still hot - this helps the spices stick better.
- Sprinkle the brown sugar into the bowl and toss everything together until the nuts are evenly coated and glossy.
- Return the entire mixture to the baking sheet and spread it into a single layer. Bake for 10–12 minutes, until the nuts look golden and smell amazing. You’ll see a bit of browning, especially on cashews.
- Remove the nuts from the oven and sprinkle the remaining tablespoon of fresh rosemary on top. Give everything a quick stir, then let them cool completely before storing.
Notes
Use Raw Nuts Only: Roasted nuts can burn or become too dry since they'll be baked again in this recipe.
Don’t Skip the Stirring: Mixing while hot helps distribute the flavor and sugar evenly.
Watch the Last Few Minutes: Nuts go from golden to burnt quickly, so keep an eye out after 10 minutes.
Let Them Cool Before Storing: If you seal them up while still warm, they’ll steam and lose that crisp texture.