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
Tiffany Jones
These are addictive! I melted the brown sugar into the butter rather than sprinkling it – first on accident, but after that on purpose. Made for a very even coating!
Aaron (Mr. DeannaCat)
So glad you enjoyed them Tiffany and good tip about melting the sugar into the butter!
Holly R
Made these for Christmas gifts and everyone asked for the recipe!! So good!
Aaron (Mr. DeannaCat)
So great to hear Holly, we are glad everyone enjoyed them!
Danielle J
Not only do they taste so so good…..the whole house smells delicious while they are roasting!! Thanks for another favorite! I gifted some jars to friends and family and they were super excited 🙂
Aaron (Mr. DeannaCat)
Thank you so much for sharing Danielle and we hope your family and friend enjoy them roasted nuts as well!
Connie Boero
Is it normal for the nuts to continue to be a bit sticky after they’re cooled?
Delicious!
Let me know if something should be done differently.
Aaron (Mr. DeannaCat)
Hi Connie, in our experience the roasted nuts aren’t sticky once they’ve cooled but we are so glad you enjoy them!
Helen
I’ve now made these three years in a row and have learned to make at least a double batch. They are always an absolute hit, perfect for a little snack, and are a great addition to cookie boxes.
Aaron (Mr. DeannaCat)
Thank you for sharing Helen and we are so glad to hear that everyone loves them, adding them to cookie boxes is a really great idea as well!
Cory
Love this recipe. It’s a staple for snacks and fall salads in our house. 😋
Aaron (Mr. DeannaCat)
Thank you for sharing Cory and great idea about using the nuts on salads as well!
Andrea P
I made these for a few family gatherings and everyone loved them so much that I’m mixing up a big batch for Christmas gifts!
Aaron (Mr. DeannaCat)
So glad your family enjoys the roasted nuts and they really do make great gifts around the holidays!
Irene Palatics
Quick. Easy. Perfect blend of sweet and salty. I make these as holiday gifts and they are always a hit! Thanks for another keeper recipe!
Aaron (Mr. DeannaCat)
So great to hear Irene and we are so glad to hear they are so well received during the holidays!
Walt E
I make my own maple syrup as well as birch syrup. I made a batch yesterday with maple syrup, including the vanilla extract. It was really awesome. I made another batch today using birch syrup instead of maple syrup, but forgot the vanilla. Not as awesome. Live and learn.
Measuring the nuts is a bit tricky, I just kind of winged it yesterday and got a little over 3 pints. I measured out 4 pint jars of nuts today and ended up with over 4 1/2 pints.
Katie
I’ve been making these the past few years and love them so much as does everyone else! Will be making a few big batches for various events over the holidays!
Aaron (Mr. DeannaCat)
So great to hear Katie and thank you for sharing!