Sweet & Salty Rosemary Roasted Mixed Nuts Recipe
You’re going to love this delicious rosemary roasted mixed nuts recipe. It’s easy to make, and strikes the perfect balance of crunchy, savory, sweet and salty. It’s also really flexible – use any combination and kind of nuts you fancy, or even spice things up with a little chili powder if you’d like.
I make a batch of these rosemary roasted mixed nuts to snack on every holiday season, though they could (and should) be enjoyed any time of year! I also love to put them in mason jars to share as a sweet little homemade gift for friends, family, and neighbors.
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RELATED: 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. You may also like our easy homemade rosemary salt recipe.
Supplies Needed
- Mixing bowl
- Measuring cups/spoons
- Baking sheet (and parchment paper recommended)
- Air-tight storage container(s)
Ingredients
YEILD: This recipe makes about 3 to 4 pint jars (6 to 8 cups) of rosemary roasted mixed nuts.
- 1.5 pounds total of raw, unsalted nuts of choice. I typically like to use a mix of raw pecans, walnuts and almonds, though I’ve made this recipe with cashews and pumpkin seeds too.
- 2 tbsp “cooking fat” of choice, such as coconut oil, butter, vegan butter, or olive oil. Coconut oil is my top choice!
- 2 tsp coarse sea salt
- 3 tbsp real maple syrup
- 2 tbsp brown sugar
- 2 tbsp fresh rosemary, de-stemmed and finely chopped.
- Optional: a sprinkle of chili powder or chipotle powder
- 2024 UPDATE: I’ve been adding 1/2 tsp of vanilla extract lately and it’s divine!
PRO TIP: While fresh is best, you can also make this recipe using 1 tbsp dried rosemary instead. However, I suggest tossing it with the nuts after they’re finished roasting (but before they fully cool) to avoid burning the rosemary.
Instructions
1) Mix
- 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.
2) Bake
- 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. I like to stop to stir and rotate the nuts once halfway through baking to ensure even roasting.
- Note that the nuts will NOT seem super-crunchy until they’ve cooled, so don’t accidentally over-roast or burn them!
- Once they’re finished baking, set the roasted mixed nuts out at room temperature and continue to toss and stir periodically as they cool to prevent them from sticking together (or to the pan). During this time, taste-test the roasted nuts and add more salt if desired.
- Serve warm or cool and enjoy!
Storage and Shelf Life
Once they’re completely cooled, transfer the finished rosemary roasted mixed nuts into an air-tight container for storage – such as ziplock bag or glass jar with a lid. Store in a cool, dry location such as your pantry or cupboard.
These homemade mixed nuts will stay good for up to a month or longer, though they’ll have the best flavor and crunch if enjoyed within one to two weeks.
Enjoy!
Well folks, I hope you enjoy these delicious rosemary roasted mixed nuts just as much as we do! Please let us know and leave a 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.
Sweet and Salty Rosemary Roasted Mixed Nuts
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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 sprinkle of chili powder or chipotle powder
- 2024 update: I've found that adding 1/2 tsp of vanilla extract is delicious!
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 a greased baking sheet (e.g. olive oil) or line it with parchment paper.
- 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. They'll stay good for up to a month or longer, but will have the best flavor and crunch if enjoyed within one to two weeks.
61 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!!!