Spiced Nuts with Rosemary are a delicious treat any time of year, but feel especially festive around the holidays. They're a great snack to have on hand, gift to give (or even ship), and beautiful to add to a charcuterie board. This flavor combination is also absolutely decadent - a little spicy, a little sweet - and they never tend to last long at our house!
Why you'll love this recipe
- These sweet and spicy roasted nuts are absolutely delicious.
- This is an easy recipe that comes together in just 30 minutes.
- This recipe can be made with any mix of nuts, including cashews, pecans, almonds, walnuts, peanuts, and more!
- The fresh rosemary adds wonderful flavor!
- Spiced nuts are very versatile and great for hosting, giving as a gift, or even shipping.
This is the best kind of recipe, where you can really do a bit of a "clean out the pantry" and use whatever nuts you have on hand.
- Mixed nuts: I like to use cashews, pecans and almonds, but you could do this with almost any combination of nuts (or use all one kind!).
- Rosemary: I highly recommend using fresh rosemary for this recipe, but you could also add in a little thyme, or another herb of your choice.
- Brown sugar: This gives a sweet balance to the spicy kick in this recipe.
- Cayenne pepper: This gives the spicy kick that balances out the sweetness.
- Olive oil: Olive oil is the fat that holds all of these ingredients together.
- Flaky sea salt: I like to use Maldon Sea Salt to finish the recipe.
See full recipe below for detailed directions.
Substitutions & Variations
This is a recipe that can be easily adapted. Below are a few of my favorite variations:
- Use only one type of nut: Consider making this recipe with only one type of nut (all almonds or all cashews would be delicious!).
- Change up the nuts: This is delicious as a mix of nuts, and you can change up that mix every time! You can try any type of nut with this recipe.
- Use different herbs: Rather than fresh rosemary, try this recipe with a mix of herbs (thyme would be great here as well!).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Spiced Nuts with Rosemary
This recipe comes together in just a few easy steps.
In a large mixing bowl, combine nuts, olive oil, rosemary, salt, cayenne pepper, and black pepper.
Stir until combined and nuts are evenly coated with the mixture.
Spread nuts on a large, rimmed baking sheet.
Bake for 15-20 minutes, stirring halfway so the nuts are evenly roasted. Let the nuts cool before serving or storing.
Expert Baking Tips
- Make sure to spread the nuts in an even layer on the baking sheet so they will roast evenly. If you're making a double batch, you'll need to use two baking sheets.
- Let the roasted nuts cool fully before storing in an airtight container.
- Adjust the spice levels (with the cayenne pepper) to suit your taste!
- Your house will smell amazing while these nuts are roasting!
Room Temperature Storage: Once fully cooled, store the roasted nuts in an airtight container at room temperature for up to 2-3 weeks.
Yes, definitely! You could also use just one kind of nut for the whole recipe.
I highly recommend fresh rosemary, but if you have another herb you'd like to add (like thyme), go for it!
You can ship these roasted nuts in an airtight bag, jar, or container. These roasted nuts are sturdy and hold up well while shipping, and taste just as good a few days later!
Spiced Nuts with Rosemary
- 1 lb. mixed nuts such as almonds, cashews and pecans
- 1 Tablespoon olive oil
- 3 Tablespoons fresh rosemary chopped
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- ¼ teaspoon black pepper ground
- flaky sea salt for topping
- Preheat oven to 350°F.
- In a large mixing bowl, combine nuts, olive oil, rosemary, salt, cayenne pepper, and black pepper. Stir until combined and nuts are evenly coated.
- Spread nuts on a large, rimmed baking sheet. Bake for 15-20 minutes, stirring halfway.
- Remove from oven and sprinkle with flaky sea salt. Let cool and enjoy!