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!!
OUR LATEST VIDEOSAnd, 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.
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 recipe and 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.
- 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.
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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I could kill a few cups of that with some booze and cheese
Adam, I thought they would be perfect for New Years! Booze, Cheese, and These!
I know I’m not supposed to comment because I’m biased… But these are the greatest snack..
Boy, we need to stop eating them all and learn to share…. or not? 😉 xoxo
I LOVE spiced nuts… Rosemary must be a nice under-taste – will definitely have to try these out!
Ruta, These are seriously addictive! Proceed with caution… lol! 😉
Yummy! Can’t wait to make this!
Sharon, Thank you for stopping by! Hope you enjoy these as much as my family does! Cheers!
When do you add the maple syrup ? it’s not in the directions.
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!
When you say to allow the nuts to develop flavour, do you mean letting them sit in the seasoning before toasting?
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! 🙂
hi! I’m interested in making these ahead of time. Will they keep well in a jar for a week or so?
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!
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!
A D D I C T I V E but I wouldn’t want it any other way! Awesome. <3
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
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
This just got me reallyyyy excited for the holidays!! Well done! Cheers! xo
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!
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!
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!
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.
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!
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!
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!
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!!!
What fun! A new lens to get to know….! And these nuts… let’s add them to Mary Ann’s cheese board? Yes please!!
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!!
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!!
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! 🙂
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?
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!
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!