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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Savory & Spicy Rosemary Roasted Mixed Nuts

Published November 5, 2017. Last Updated November 23, 2019 by Cheyanne

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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! Overhead shot of Savory & Spicy Rosemary Roasted Mixed Nuts spilling out of a red martini glass with fresh rosemary on a black chalk colored board.

**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.

Angled close up shot of Savory & Spicy Rosemary Roasted Mixed Nuts with the focus on a pecan and the rest of the Mixed Nuts around it blurred with the edge of a red martini glass and fresh rosemary blurred in the background.

Quick Navigation - Table of Contents

  • Rosemary Roasted Mixed Nuts
    • Are roasted nuts healthy? Are roasted nuts as healthy as raw?
      • How to store roasted nuts? How long do roasted nuts last?
    • Notes, Tips & Tricks for the best Savory & Spicy Rosemary Roasted Mixed Nuts recipe:
    • Savory & Spicy Rosemary Roasted Mixed Nuts
      • Ingredients
      • Instructions
      • Video
      • Notes
      • Nutrition
      • You Might Also Like…

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.

Close-up Overhead shot of Savory & Spicy Roasted Rosemary Mixed Nuts with fresh rosemary on a black chalk colored board.

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.

Extreme close-up, over head shot of Overhead shot of Savory & Spicy Rosemary Roasted Mixed Nuts with a sprig of fresh rosemary.

Notes, Tips & Tricks for the best Savory & Spicy Rosemary Roasted Mixed Nuts recipe:

  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 and 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 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!
  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.

 

Angled shot of Savory & Spicy Roasted Rosemary Mixed Nuts spilling out of a red martini glass with fresh rosemary on a black chalk colored board.

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👇

 

Print Recipe
4.58 from 14 votes

Savory & Spicy Rosemary Roasted Mixed Nuts

These Savory & Spicy Rosemary Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are seriously addictive!  
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Entertaining, Snack, starter
Cuisine: American
Keyword: almonds, cashews, Easy, mixed nuts, peanuts, pecans, roasted, rosemary, savory, spicy
Servings: 6
Calories: 403kcal
Author: Cheyanne Holzworth

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

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.  

Nutrition

Calories: 403kcal | Carbohydrates: 18g | Protein: 10g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 784mg | Potassium: 364mg | Fiber: 5g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 2.4mg

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.

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Comments

  1. Cheryl Foster says

    December 22, 2020 at 4:35 pm

    What happened to the video? I must have saved an earlier version of this because it called for 4 cups of nuts for the same butter, etc, and didn’t have the microwave version (which I prefer unless the butter explodes, as it usually does because I do it too fast and forget to cover the bowl) 🙂

    Reply
    • Cheyanne says

      December 22, 2020 at 7:24 pm

      Hi Cheryl,
      I’m not sure if you are thinking about another recipe, but I haven’t changed the video or this recipe. I hope you and your family have a wonderful holiday season!! 🙂

      Reply
  2. Gabrielle says

    October 17, 2020 at 4:36 am

    5 stars
    Love this recipe.
    As a personal choice we add in 1/2 tsp chipotle chili flakes for heat and smokiness.

    One piece of advice: continue mixing them as they cool so all the melted sugar sticks to them.

    Last piece of advice: don’t even bother if you aren’t going to double the recipe.

    THEY ARE ADDICTIVE!!!!!!

    Reply
    • Cheyanne says

      October 23, 2020 at 3:24 pm

      Hi Gabrielle,
      I’m thrilled you love the recipe!! Adding chipotle sounds amazing – I’m definitely trying that next time I make these!! Thank you so much for coming back and leaving a review and a piece of (great) advice! Cheers!! 🙂

      Reply
  3. Chamron says

    April 16, 2020 at 12:48 pm

    5 stars
    Omw, OUTSTANDING! I made a double batch of these! I love taking them with me on my hikes!, it’s a great pick me up! I didn’t have fresh rosemary ( stay at home order) but my dried rosemary worked fine!
    Thank you for this recipe!

    Reply
    • Cheyanne says

      April 16, 2020 at 12:58 pm

      Hi Chamron,
      I’m absolutely thrilled you enjoyed these mixed nuts!! And, I’m so happy to hear you were able to make them work with dried rosemary – that’s wonderful to know! Thank you so much for coming back and letting me know how everything went over! Cheers!!!

      Reply
  4. Carla Diaz says

    January 24, 2020 at 12:31 pm

    Instead of using butter, will this recipe still work well with substituting it with coconut oil or avocado oil? Can’t wait to try this out! Just trying to avoid butter if I can. Thanks in advance!

    Reply
    • Cheyanne says

      January 24, 2020 at 5:12 pm

      Hi Carla,
      I completely understand trying to avoid butter! Unfortunately, I have only made and tested this recipe as written. However, I don’t see why coconut oil wouldn’t work, but I would make sure the coconut oil is melted. If you are nervous to try it out, you could cut the recipe in half and test it. (To quickly and easily scale the recipe, use your mouse and hover over the number of servings. Adjust the servings down and that will automatically adjust the measurements of the ingredients for you.) If you try it, I would love to hear how it turns out!
      Cheers,
      Cheyanne

      Reply
  5. RM says

    November 23, 2019 at 5:16 am

    Looks delish – can’t wait to try! Does it matter if you sauté as the recipe says or microwave as in the video? Thank you

    Reply
    • Cheyanne says

      November 23, 2019 at 7:39 am

      Hi RM,
      You can microwave it! Thank you so much for catching that, I updated the recipe to reflect that change. 🙂 Happy holidays!!

      Reply
  6. Ann Gapasin says

    May 17, 2019 at 11:55 am

    5 stars
    I 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.

    Reply
    • Cheyanne says

      May 18, 2019 at 10:24 am

      Hi 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!

      Reply
  7. BJ says

    March 29, 2019 at 4:35 pm

    5 stars
    I 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.

    Reply
  8. Brittany says

    February 3, 2019 at 8:23 pm

    5 stars
    The best! Definitely a family favorite and so easy to make. The flavor is just amazing. Thanks!

    Reply
    • Cheyanne Bany says

      February 3, 2019 at 8:46 pm

      Hi 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!

      Reply
  9. Boy2 says

    December 8, 2018 at 2:58 pm

    5 stars
    Great recipe, but you need a new name for “boy.” I cringed every time I was forced to read that. Just doesn’t flow.

    Reply
    • Cheyanne Bany says

      December 8, 2018 at 3:49 pm

      Hi 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.

      Reply
  10. Kitty Kingma says

    December 12, 2017 at 7:13 pm

    4 stars
    I 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!

    Reply
    • Diane N says

      June 17, 2019 at 11:55 am

      An 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.

      Reply
      • Cheyanne says

        June 17, 2019 at 12:08 pm

        That is exactly how I was trained to do it. It makes any herb with a sturdy stem so quick and easy to prep!

        Reply
  11. Sally, Performance Wellness Coach says

    December 12, 2017 at 10:50 am

    4 stars
    Oh, 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?

    Reply
    • Cheyanne Bany says

      December 12, 2017 at 1:16 pm

      Hi 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!

      Reply
    • karen salamone says

      October 1, 2019 at 7:28 pm

      Hi, 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!

      Reply
  12. Bill McDevitt says

    December 7, 2017 at 9:55 am

    Question – 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!!

    Reply
    • Cheyanne Bany says

      December 7, 2017 at 10:21 am

      Hi 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! 🙂

      Reply
  13. Keri | Fashionable Foods says

    November 7, 2017 at 3:19 pm

    I 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!!

    Reply
  14. Traci | Vanilla And Bean says

    November 7, 2017 at 11:18 am

    What fun! A new lens to get to know….! And these nuts… let’s add them to Mary Ann’s cheese board? Yes please!!

    Reply
  15. Katherine | Love In My Oven says

    November 6, 2017 at 11:15 pm

    My 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!!!

    Reply
  16. Ben|Havocinthekitchen says

    November 6, 2017 at 9:08 pm

    Oh, now you’re talking about serious things, Chey! Infused with spices and herbs, roasted nuts make the perfect snack during the holiday season. This is also a highly addicting thing as I may easily eat a pound of it in no time (And this is the major reason I try not to make this at all) Love the addition of rosemary here – scrumptious!

    Reply
  17. Marissa says

    November 6, 2017 at 7:35 pm

    5 stars
    I love making nuts like these for gifts during the holidays. Everyone gets overwhelmed with sweets and something spicy / savory stands out as something special!

    Reply
  18. marcie says

    November 6, 2017 at 4:15 pm

    I have a recipe for nuts similar to these so you don’t have to tell me how addicting they are! I would eat these up in one swoop and your photos are just gorgeous! You need to give me some lessons on video too because yours are so well done!

    Reply
  19. Cindy says

    November 6, 2017 at 3:16 pm

    Nut Nirvana! Woman – I am going to say thank you in advance from my papa. He loves to nibble and these are right up his alley.

    Reply
  20. Dawn - Girl Heart Food says

    November 6, 2017 at 10:14 am

    5 stars
    I love flavoured roasted nuts any time of year, but especially at Christmas! That top pic gives me all sorts of Christmas vibes and now I’m super excited 🙂 I would seriously eat soooo many of these and would almost consider not sharing, lol. Love the video too! Have a great week, girl!

    Reply
  21. Kelsie | the itsy-bitsy kitchen says

    November 6, 2017 at 9:41 am

    OMG that lens is amazing. I feel like I could grab those nuts right off the screen! I’m so excited for Christmas cookie trays and I think these nuts would be a perfect addition to break up all the extra sweet cookies I have planned :). Have a great week, Cheyanne!

    Reply
  22. Gayle @ Pumpkin 'N Spice says

    November 6, 2017 at 7:54 am

    Yes to ALL of the mixed nuts! I love spicy and herby nuts…it’s a snack that I always reach for whenever its around. And I know I would have zero self-control when it came to these babies. Love the rosemary in here! My favorite herb to cook with. And I love your video, too! Pinned! Cheers to a great week!

    Reply
  23. [email protected] says

    November 6, 2017 at 6:56 am

    5 stars
    This just got me reallyyyy excited for the holidays!! Well done! Cheers! xo

    Reply
  24. Mary Ann | The Beach House Kitchen says

    November 6, 2017 at 6:47 am

    Such a great recipe for the holidays Chey! They’d be perfect on a cheese board or in little bags for gift giving. I the flavor of rosemary, so I know I’d love them! Awesome video once again!! Hope you have a wonderful week! XO

    Reply
  25. Kathryn @ Family Food on the Table says

    November 6, 2017 at 6:01 am

    5 stars
    We make some sweet + spicy roasted nuts around the holidays too and they are so crazy addictive! I love that you added rosemary and I love that you used a mix of nuts – even more fun and festive! Plus these are so pretty to set out for snacking on during parties… or just all for me! YUM! XO

    Reply
  26. cakespy says

    November 6, 2017 at 5:55 am

    A D D I C T I V E but I wouldn’t want it any other way! Awesome. <3

    Reply
  27. Geraldine | Green Valley Kitchen says

    November 5, 2017 at 11:13 pm

    5 stars
    I love roasted nuts, Cheyanne! I have a huge rosemary bush in the yard and always looking for ways to use it – so this is a win win for me – can’t wait to try this!

    Reply
  28. Hannah says

    April 12, 2016 at 1:11 pm

    hi! I’m interested in making these ahead of time. Will they keep well in a jar for a week or so?

    Reply
    • Cheyanne Bany says

      April 12, 2016 at 3:28 pm

      Hi Hannah!

      The nuts can be kept in an airtight container at room temperature for up to 1 week. I wouldn’t recommend going over that. They are best eaten closer to the date they are prepared. Hope that helps and I hope if you give these a try you love them as much as we do! Cheers!

      Reply
  29. Nick says

    March 15, 2016 at 6:40 am

    When you say to allow the nuts to develop flavour, do you mean letting them sit in the seasoning before toasting?

    Reply
    • Cheyanne Bany says

      March 15, 2016 at 10:22 am

      Hi Nick! If you are referring to the note in the recipe, I mean the nuts are best after they have been baked, cooled and allowed to soak up all that baked in flavor for an hour. Hope that clears up your question! Thank you so much for stopping by! Cheers! 🙂

      Reply
  30. Robin says

    November 19, 2015 at 11:17 pm

    When do you add the maple syrup ? it’s not in the directions.

    Reply
    • Cheyanne Bany says

      November 20, 2015 at 8:40 am

      So sorry about that Robin! Thank you for pointing that out! I corrected the recipe, you stir it into the melted butter once you remove it from the heat. Thank you for stopping by, I hope you give these Roasted Nuts a try! Warning- they are addictive! 😉 Cheers!

      Reply
  31. Sharon @ savormania says

    January 4, 2015 at 4:02 pm

    Yummy! Can’t wait to make this!

    Reply
    • Cheyanne Bany says

      January 5, 2015 at 9:28 am

      Sharon, Thank you for stopping by! Hope you enjoy these as much as my family does! Cheers!

      Reply
  32. Ruta says

    January 3, 2015 at 12:21 pm

    I LOVE spiced nuts… Rosemary must be a nice under-taste – will definitely have to try these out!

    Reply
    • Cheyanne Bany says

      January 3, 2015 at 3:29 pm

      Ruta, These are seriously addictive! Proceed with caution… lol! 😉

      Reply
  33. boy says

    December 27, 2014 at 7:45 pm

    I know I’m not supposed to comment because I’m biased… But these are the greatest snack..

    Reply
    • Cheyanne Bany says

      December 28, 2014 at 2:47 pm

      Boy, we need to stop eating them all and learn to share…. or not? 😉 xoxo

      Reply
  34. Adam says

    December 27, 2014 at 4:25 pm

    I could kill a few cups of that with some booze and cheese

    Reply
    • Cheyanne Bany says

      December 28, 2014 at 2:48 pm

      Adam, I thought they would be perfect for New Years! Booze, Cheese, and These!

      Reply

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About me

Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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Overhead photo of Creamed Spinach Casserole in an oval baking pan with two serving spoons tucked into the casserole exposing the creamy spinach interior; with two wine glasses and a ramekin of chopped parsley next to the dish.

Easy Creamed Spinach Casserole Recipe

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No Spoon Necessary As Seen In

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