These Savory & Spicy Rosemary Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! You can use any combination of nuts for this recipe, or just use your one favorite variety of nut. They make a great, quick and easy appetizer or snack, and are always a hit at a party… but be warned, they are seriously addictive! 
**Updated**
This post was originally published in December 2014. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual story and written words below in this post remain the same.
I hope you had a merry little Christmas!!
And, I hope it was filled with much love, cheer, and of course some seriously scrumptious, decadent food… And maybe a cocktail or two.
And of course, I hope it was holly-jolly and merry n’ bright!
And and aaaaand, I also hope Santa graced you with whatever it is you wanted this year.
I must have been on the nice list this year, because Mr. Klaus (aka Boy) gifted me a new camera lens. The lens I have had my eye on. A mac-daddy Macro, as I’d describe it. This lens makes me giddy… it takes the saying “kid in a candy store” to a whole new level.
With the New Year coming up it is perfect. Because, my resolution is to bring you all better photography… and I’m sure your eye balls are thanking me for that intention.
This lens makes it possible for me possibly accomplish that goal.
For all you bloggers, I was previously shooting everything with my Cannon Rebel Kit lens.
I’m so excited to play around with my new macro… obviously I didn’t waste a precious second, and I started playing around with it here, with these yummy-in-your-tummy mixed nuts.
Rosemary Roasted Mixed Nuts
These savory and spicy rosemary roasted mixed nuts are comprised of my favorite flavor combination.
Savory from the nuts, salt and butter, spicy from the cayenne pepper, and sweet from the brown sugar and maple syrup.
And, finished off with a kiss of earthy undertone from the rosemary. These flavors make the nuts insanely delicious.
These crunchy mixed bad boys are a holiday staple for boy and I.
Not only are they quick and easy, they are highly addictive and delicious.
I roast these every year and store them in a container, out on the counter.
He and I will nosh on them as we please… which is pretty much every time we walk by the kitchen counter.
They are the perfect nibble to have on hand for your New Year’s party (or any party for that matter).
Most people will be more concerned with their champagne glass being filled than their belly, so I always stick to small, bite size appetizers for my ball dropping-countdown shindig.
Every year I plan to include these roasted nuts on the appetizer spread, but boy and I always seem to polish them off right before the guests arrive.
(Oops! Sorry, not sorry?)
Therefore, learn from my continuous mistake and be careful, these are sure to disappear fast, because they are that outrageously delicious.
Or, you could just triple the recipe, like I plan on doing this year.
Are roasted nuts healthy? Are roasted nuts as healthy as raw?
Both roasted nuts and raw nuts provide health benefits and are good for you.
While these spicy rosemary roasted nuts contain more calories and sugar than raw nuts, they still pack the same heart-healthy fats, protein and fiber as raw nuts.
How to store roasted nuts? How long do roasted nuts last?
Roasted nuts are more vulnerable to oxidation, so they will not keep as long as raw nuts.
Make sure you store cooled, roasted nuts in an airtight container in a cool, dark place such as the pantry. Properly stored roasted nuts should last up to two weeks.
Notes, Tips & Tricks for the best Savory & Spicy Rosemary Roasted Mixed Nuts recipe:
- You will need 2 1/2 cups of nuts for the recipe, and while I used a combination of nuts, you can use a single variety or two varieties of nut if desired! Use your favorite nut, whatever you have on hand, or whatever is cheapest at the store. For those of you wondering what I used here I used – 3/4 Cup Peanuts, 3/4 Cup Cashews, 1/3 Cup Walnuts, 1/3 Cup Almonds and 1/3 Cup Pecans.
- Since you will be seasoning and roasting the nuts yourself in this recipe, make sure you purchase UNSALTED RAW nuts!
- The recipe below calls for 1/4 teaspoon Cayenne, but if you aren’t a fan of spicy food, I would scale the cayenne back to 1/8 teaspoon!
- Seasoning and roasting the nuts a few hours (or a day) in advance of serving them allow the nuts to really soak up the flavors, making them taste even better! If you prepare these in advance, allow the nuts to cool completely before transferring them to a container with a tight fitting lid.
So whether you make these Savory & Spicy Rosemary Roasted Mixed Nuts for your New Year’s party, or just to have on hand for snacking, I can promise you will devour and love these. Cheers and happy roasting!
xoxo
Cheyanne
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How to make Savory & Spicy Rosemary Roasted Mixed Nuts at home and step by step video👇
- 2 ½ Cups Mixed Raw Nuts (pecans, walnuts, peanuts, cashews, macadamia, almonds)
- 2 TBS Unsalted Butter
- 2 heaping TBS Fresh Rosemary – finely chopped
- 1 TBS Light Brown Sugar
- 1 tsp Cumin
- ¼ tsp Cayenne Pepper
- 2 tsp Sea Salt
- ¼ tsp Fresh Cracked Black Pepper
- 1 ½ tsp Pure Maple Syrup
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
Melt butter: (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup.
(In the Microwave) Melt butter in the microwave. Stir in the rosemary and set aside for 1 minute. Add in the maple syrup.
Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat.
Bake: Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.
Cool: Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!
Recipe Video
Yield: 2 ½ Cups of Nuts
1. You will need 2 1/2 cups of nuts for the recipe, and while I used a combination of nuts, you can use a single variety or two varieties of nut if desired! Use your favorite nut, whatever you have on hand, or whatever is cheapest at the store. For those of you wondering what I used here I used -
3/4 Cup Peanuts
3/4 Cup Cashews
1/3 Cup Walnuts
1/3 Cup Almonds
1/3 Cup Pecans
2. Since you will be seasoning and roasting the nuts yourself in this recipe, make sure you purchase UNSALTED RAW nuts!
3. The recipe calls for 1/4 teaspoon Cayenne, but if you aren't a fan of spicy food, I would scale the cayenne back to 1/8 teaspoon!
4. Seasoning and roasting the nuts a few hours (or a day) in advance of serving them allow the nuts to really soak up the flavors, making them taste even better! If you prepare these in advance, allow the nuts to cool completely before transferring them to a container with a tight fitting lid.
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RM says
November 23, 2019 at 5:16 amLooks delish – can’t wait to try! Does it matter if you sauté as the recipe says or microwave as in the video? Thank you
Cheyanne says
November 23, 2019 at 7:39 amHi RM,
You can microwave it! Thank you so much for catching that, I updated the recipe to reflect that change. 🙂 Happy holidays!!
Ann Gapasin says
May 17, 2019 at 11:55 amI tried to make these roasted nuts and boy! It made the whole party epic!
I’ve tried purchasing my nuts on this site, but your view will be much appreciated. Do you think it offers best deals for cheap bulk nuts? (Bulk National USA dot com)
If not, can you recommend me stores that offer high-quality nuts so that I can make this recipe again? While most of my buddies loved it, I’m somehow meticulous when it comes to taste, I only bought my nuts at a local store and I’m not really impressed.
Cheyanne says
May 18, 2019 at 10:24 amHi Ann,
I’m thrilled you enjoyed this mixed nuts recipe!
I have never ordered nuts from the website you mentioned, so I can’t offer any advice there. As far as purchasing high-quality nuts, I usually just purchase mine in the organic section of my grocery store. Since the nuts will be generously seasoned and roasted, it’s not as important that the quality be superior. If you were eating them raw, sure, I’d say get the best quality nuts you can find! I hope that helps?! Cheers and thank you so much for stopping by!
BJ says
March 29, 2019 at 4:35 pmI made a double batch of these following the “less spicy” (1/2 the cayenne) alternate and they were delicious! Since I have to be gluten, soy and dairy free I used my homemade grass-fed ghee instead of the butter! Thanks for the recipe.
Brittany says
February 3, 2019 at 8:23 pmThe best! Definitely a family favorite and so easy to make. The flavor is just amazing. Thanks!
Cheyanne Bany says
February 3, 2019 at 8:46 pmHi Brittany,
I’m so thrilled you and your family love these roasted nuts!! Thank you so much for coming back and letting me know how everything went over!! Cheers!
Boy2 says
December 8, 2018 at 2:58 pmGreat recipe, but you need a new name for “boy.” I cringed every time I was forced to read that. Just doesn’t flow.
Cheyanne Bany says
December 8, 2018 at 3:49 pmHi there. I’m sorry you don’t approve of the nickname “Boy” for my husband and you feel like it doesn’t “flow”, however that is what his parents have called him since he was little. Cheers.
Kitty Kingma says
December 12, 2017 at 7:13 pmI made a triple batch of these to go in Christmas gift bags. They can be made ahead of time and frozen. The difficult part is taking the rosemary leaves off the stems and giving them a fine chop. My mini food prep helps do the job. We love them and I will be making seven more batches this week. It takes about half an hour to make these including the time to prep the Rosemary. They are very good!
Diane N says
June 17, 2019 at 11:55 amAn easy way to remove rosemary leaves is to hold the top of the piece firmly in one hand and run thumb and pointer finger down along the stem, top to bottom. Do this over a plate or cutting board and you’re all set to chop.
Cheyanne says
June 17, 2019 at 12:08 pmThat is exactly how I was trained to do it. It makes any herb with a sturdy stem so quick and easy to prep!
Sally, Performance Wellness Coach says
December 12, 2017 at 10:50 amOh, these look dangerous. I want to make these for a dairy-free friend. I was thinking coconut oil instead of the butter, but since it’s a saturated fat, would that have a weird and clumpy effect (highly technical culinary terms) after baking? Should I stick with high quality olive oil?
Cheyanne Bany says
December 12, 2017 at 1:16 pmHi Sally!
First of all, I LOVE your highly technical culinary terms!! 😉 I’m a huge fan of coconut oil and use it when I make granola, but I’ve never tried it with these nuts. The amount of butter (2 tablespoons) is so small that I would think you would be able to substitute coconut oil without having any weird clumping issues. But, If you want to err on the side of caution, I would use olive oil. If you try these with your substitution I hope you come back and let me know how it goes over! Also, please let me know if you have any other questions!! I’m always happy to help! Cheers!
karen salamone says
October 1, 2019 at 7:28 pmHi, I’m made them dairy free using miyokos cultured vegan butter. You can get it at Whole Foods, sprouts and Trader Joe’s . You measure it same as butter.
I made recipe twice. First time it wasn’t enough flavor even after it sat 2 days. So I changed it some. I tripled the brown sugar and maple syrup, and used 1.5 tsp of cayenne. Rosemary 3 heaping tsp. And I added 1.5 tbs thyme. My husband enjoyed it much more . Everyone’s taste buds a different. It’s dangerously good.
I served them with cocktails , I warmed them in warming drawer in cute glass cups!
Bill McDevitt says
December 7, 2017 at 9:55 amQuestion – I just made my first batch and I am wondering if they usually come out of the oven looking wet. I wanted to test before I went on to do the rest of the nuts I bought. Would you mind getting back to me to let me know if this what
they look like coming out of the oven! thanks and Merry Christmas!!
Cheyanne Bany says
December 7, 2017 at 10:21 amHi Bill,
I’m not quite sure what you are referring to when you say “wet”… but, no they should not be wet, especially after you allow them to cool for a few minutes on the baking sheet. There is a video of this recipe which shows exactly what the nuts will look like out of the oven, so I would suggest you watch it (the video is located directly above the recipe). Are you using pure maple syrup?? Synthetic maple syrup (the stuff you use on pancakes), is not recommended for this recipe! Please let me know if you have any other questions or need further clarification! I’m always here to help!! Cheers and happy holidays! 🙂
Keri | Fashionable Foods says
November 7, 2017 at 3:19 pmI love spiced nuts, especially around the holidays! They make such a good snack and I love to give them away as gifts. I love all the spices and rosemary you’ve got goin’ on here, Cheyanne. YUM!!
Traci | Vanilla And Bean says
November 7, 2017 at 11:18 amWhat fun! A new lens to get to know….! And these nuts… let’s add them to Mary Ann’s cheese board? Yes please!!
Katherine | Love In My Oven says
November 6, 2017 at 11:15 pmMy mouth is seriously salivating looking at these nuts Chey!! I love, love roasted nuts…so dangerous. I would eat this entire batch in one sitting, no problem!! I’m loving the flavours here. Yum!!!