Sweet & Salty Rosemary Roasted Mixed Nuts Recipe
Hello. I would like you to meet some very delicious, highly-addictive roasted mixed nuts! This rosemary roasted mixed nuts recipe is the perfect combination of savory, mildly sweet and salty. It is easy to make, and can be used with many types of nuts. If you’d like, you could spice things up with the addition of chili powder as well.
We make a batch of these rosemary roasted mixed nuts to graze on every holiday season. We love to put them in mason jars to give away as sweet little homemade gifts! Really though, these delicious roasted mixed nuts could (and should) be celebrated any time of year.
Looking for more DIY gift ideas? Pop over to this Homemade Holiday Gift Guide for over 27 fun and easy eco-friendly crafts, edible gift ideas, mason jar gifts, and more.
Ingredients
This recipe makes about 3 to 4 pint jars of rosemary roasted mixed nuts.
- 1.5 pounds total of raw, unsalted nuts of choice. In this example we are using raw pecans, walnuts and almonds, though we have also made this recipe using cashews too!
- 2 tbsp “cooking fat” of choice, such as coconut oil, butter, vegan butter, or olive oil. Coconut oil is our top choice for this recipe!
- 2 tsp coarse sea salt
- 3 tbsp real maple syrup
- 2 tbsp brown sugar
- 2 tbsp finely-chopped fresh rosemary. If attempting to use dry rosemary, use only 1 tbsp and toss with nuts after roasting is complete.
- Optional: a small pinch of chili powder or chipotle powder
- 2024 UPDATE: I’ve been adding 1/2 tsp of vanilla extract lately, and it’s divine!
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Instructions
- Preheat the oven to 325°F.
- Combine the mixed nuts in a large mixing bowl.
- In a smaller bowl, melt your oil or butter of choice. Then stir in the maple syrup and minced fresh rosemary. Pour this mixture over the nuts, stirring as you go to evenly coat them.
- Next, sprinkle the brown sugar, salt, and optional chili powder over the bowl of glazed nuts. Again, stir and toss to evenly coat them as you go.
- Spread the coated mixed nuts out evenly on either a greased (e.g. olive oil) or parchment-paper lined baking sheet.
- Bake the nuts for approximately 17 to 20 minutes – until they become toasty and golden brown. Stop to stir and toss the nuts once halfway through baking to ensure even roasting. *Note that the nuts will not seem super-crunchy until they’ve cooled. Do not over-roast. Burnt nuts are no bueno!
- Once they’re finished baking, set the roasted mixed nuts out at room temperature and continue to toss and stir periodically to prevent them from sticking together (or to the pan) while cooling. During this time, taste-test the roasted nuts and add more salt if desired.
- Serve warm or cool and enjoy!
- Store the finished rosemary roasted mixed nuts in an air-tight container once completely cooled.
Sweet and Salty Rosemary Roasted Mixed Nuts
Ingredients
- 1.5 pounds Mixed raw unsalted mixed nuts of choice (e.g. cashews, walnuts, almonds and/or pecans)
- 2 Tbsp Oil or butter. Coconut oil suggested. Other options include butter, vegan butter or olive oil
- 3 Tbsp Real maple syrup
- 2 Tbsp Brown sugar
- 2 Tbsp Fresh rosemary, finely minced (If attempting to use dry rosemary, use only 1 tbsp and toss with nuts after roasting is complete. )
- 2 tsp Sea salt, coarsely-ground preferred
- Optional: a pinch of chili powder or chipotle powder
- 2024 update: 1/2 tsp of vanilla extract is divine!
Instructions
- Preheat the oven to 325 degrees F.
- Combine the mixed nuts in a large mixing bowl.
- In a smaller bowl, melt your oil or butter of choice. Stir in maple syrup and rosemary. Pour the mixture over the nuts, stirring as you go to evenly coat them.
- Sprinkle the brown sugar, salt, and optional chili powder over the bowl of glazed nuts. Stir and toss to evenly coat the nuts.
- Spread the coated mixed nuts out evenly on either a greased (e.g. olive oil) or parchment-paper covered baking sheet.
- Bake the nuts for approximately 17 to 20 minutes – until they become toasty and golden brown. Stir and toss the nuts once halfway through baking to ensure even roasting. *Note that the nuts will not seem super crunchy until they’ve cooled. Avoid burning!
- Once they’re finished baking, set the roasted mixed nuts out at room temperature and continue to toss and stir periodically to prevent them from sticking together (or to the pan) while cooling. During this time, taste-test the roasted nuts and add more salt if desired.
- Serve warm or cool and enjoy!
- Store fully-cooled nuts in an air-tight container.
Well folks, I hope you enjoy these delicious rosemary roasted mixed nuts just as much as we do! Please let us know with a comment or review below. Looking for more holiday party appetizer ideas, or “just-because” tasty snacks? Check out our easy stuffed dates with goat cheese, nuts, honey and thyme. Or, these two-bite garlic and herb roasted smashed potatoes with optional cheese. See a list of over 20 vegan and vegetarian holiday dish ideas here.
36 Comments
jwoolman
Holly – if you’re experimenting and need to feed someone who can’t eat dairy, some other non-dairy options for the fat might be:
-plant butter (Country Crock has good ones, labeled as with almond oil, with avocado oil, or with olive oil as the third oil in the 3-oil blend and all of them are my current favorite. They are all really good and not too pricey. Flora is good, too, but it comes as an 8.8oz block and is much pricier than CC, which is also available more conveniently in sticks or tubs. Not as fond of the tubs, though.)
-buttery coconut oil (I like the Nutiva brand best so far. These have butyrate from fermented veg source rather than from cow’s milk, and butyrate is what makes butter taste like butter. I tried ghee and didn’t like it, had to mix it with normal coconut oil for it to taste right to me.)
Paula
You didn’t mention when to add the chili powder. I’m guessing you mix it in at the same time as the brown sugar and salt?
Aaron (Mr. DeannaCat)
Thanks Paula, you are correct. We just updated the post to include the optional chili powder with the sugar and salt.
Elizabeth Hammer
Delicious! Thank you so much for sharing this recipe.
Jessica Waugh
You have to try these nuts! If you don’t your nuts!!!!!! They have been a hit at our families Christmas for the past 3 years!!! Perfect amount of salty and sweet. The best holiday treat for anyone on your list that is a little tricky to nail a gift for!! Thanks Deanna & Aaron 🙂
Kate
These are so delicious and a big hit with the family. My five year old especially loved them! I used a mix of almonds, cashews, hazelnuts and pecans and because I didn’t have enough coconut oil on hand I used olive oil. Will make these again and again! Thank you, Deanna!
Brittany
Soooo yummy! Very simple to make and my whole family loved it for Christmas dinner as an appetizer and on our salad!
Alison
This recipe was simple to make and so delicious! I used all pecans and the dried herb option. They turned out perfectly! I can not wait to share with my family at our upcoming Christmas Day celebration as part of our charcuterie board.
Amber
Made these tonight! So delicious! My super picky husband is alllll about it! Thanks for another home run!
Sara Peters
This recipe was so easy to make and delicious! Perfectly crunchy and sweet, and made the house smell wonderful! I made them to take to my sister’s Christmas Eve get together and for gifts, but I’m finding it hard to not eat them all myself!
Holly Giauque
these sweet and savory mixed nuts are literally perfect. sweet savory and salty. i used almonds, walnuts, pecans and pumpkin seeds, i also added a little cinnamon. next time i make these, i will use butter rather than coconut oil because i am so curious as to how it changes the flavor of the nuts. perfect for gift giving!!!