Rosemary Roasted Mixed Nuts are coated in a maple syrup glaze, seasoned with warm spices and fresh rosemary, then roasted in the oven. Perfect as a snack or finger food for your next get together.
Rosemary roasted mixed nuts make a great holiday snack and finger food for your next get together. You’re going to love this recipe because it’s quick, easy, and flavorful.
Rosemary is a perfect complement to the chili and cayenne, and reminds me of the holidays. The maple glaze adds the perfect amount of sweetness to cut through the savory flavors.
Are you looking for some finger foods to put out this Thanksgiving, Christmas, or beyond? These roasted mixed nuts are the perfect choice.
Looking for fresh herbs like rosemary in the winter? My local grocery store sells small packages of fresh herbs in the produce department.
Fresh herbs are much more flavorful and aromatic than dried herbs, so I highly recommend grabbing a pack of fresh herbs before making this recipe.
Ingredients and substitutions
For this recipe, I used nuts that I had on hand – cashews, almonds, and pecans. However, you’re welcome to use any nuts you like.
I recommend using raw nuts that haven’t yet been seasoned.
If you don’t have fresh rosemary or can’t find it at your local grocery, it can be substituted with dried rosemary instead. Substitute 1 1/2 tablespoons of fresh herbs with 1/2 tablespoon of dried herbs.
Who doesn’t love an edible gift? Buy a few inexpensive gift bags or decorative tins, and fill them with these savory rosemary roasted mixed nuts. They’ll be a hit with friends and family.
Rosemary Roasted Mixed Nuts
- 4 cups raw mixed nuts
- 1/4 cup maple syrup
- 1 tablespoon olive oil
- 1 1/2 tablespoons fresh rosemary minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a bowl, add maple syrup, olive oil, rosemary, chili powder, salt, and cayenne pepper. Add mixed nuts and stir until evenly coated.
- Spread nuts onto prepared baking sheet and spread into a single layer. Bake for 15 minutes, Stirring halfway through.
- Remove from oven and allow to cool on baking sheet. Store in a sealed container at room temperature.
- Fresh rosemary can be substituted with dried rosemary at a 3:1 ratio. 1 1/2 tablespoons of fresh rosemary = 1/2 tablespoon of dried rosemary.
- Any raw, unseasoned nuts can be used in this recipe.