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!
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 (check it out at the bottom of this post)! 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.
Savory and Spicy 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.
- 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 roast these 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!
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- 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.
- Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
- 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. Add the nuts to the sauté pan, stir and toss to completely coat.
- 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 half way through baking. Allow the nuts to cool on the pan for 3-5 minutes. Transfer to a serving bowl or a container with a tight fitting lid.
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.