Rosemary Nuts & Happy Holidays!
This post may contain affiliate links. Read my full disclosure policy.
These nuts infused with rosemary and brown sugar are perfect for the holidays or entertaining.
Hi Everyone, I’m on vacation and enjoying a little break from the kitchen, so this recipe is an oldie but goodie from the archives. It’s one of my all-time favorites and perfect for the holidays. Wishing you a wonderful holiday season and Happy New Year — be back in January!
You may also like
Rosemary Nuts
These nuts infused with rosemary and brown sugar are perfect for the holidays or entertaining.
Ingredients
- 2½ cups roasted, unsalted mixed nuts, such as pecans or cashews
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon cayenne pepper (use less or omit if you don't like heat)
- 2 teaspoons dark brown sugar, packed
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes.
- In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm.
- Note: You can use any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts or whatever suits your taste; just keep in mind that pecans work particularly well because their crevices hold the seasoning. You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is my new favorite recipe! I’ve made it twice in the last month (exactly as you wrote it) and it always turns out perfectly. I love this site and all of your recipes. Thanks for sharing!
Jenn,
These are Wonderful!
I used 1C pecans, 1C Salted cashews, and 1/2C walnuts.
I combined everything except the Kosher salt.
I spread them out on parchment paper to dry out a bit (I plan on giving this as a hostess gift and using a pretty gasket top jar)
Tasted to see if needed the salt…yep. 😋 DELICIOUS
I do have one question,.
What do you recommend for a cayenne pepper substitute? Some people are sensitive to spicy goodies.
Thank you for your creative, user friendly, home cook recipes.
You are my GO TO CHEF.
Happy Hanukkah 🕎
So glad you like them – I hope the recipient does too! You can just omit the cayenne (or cut back on it).
These are my daughter’s favorite nuts- they are the first thing she reaches for when she gets home from a long day at work. Very satisfying!
South of the border…. we made these delicious nuts to add to the cocktail party tonight! Chips and salsa one can not live on alone! With margaritas and sunsets, these nuts will surely be a hit!
Accidently bought unsalted mixed nuts, blah. Love rosemary and have lots growing in garden so googled and found this recipe. Made it and people went wild, making more!
I am not a fan of cumin and you can really taste it in this recipe. I threw the whole thing out. First time I didn’t like your recipes.
This recipe is always a winner! I can’t tell you how many times I’ve shared it!!! You get so much bang for your buck – quick, easy and made with common ingredients. Thank you Jenn!
I went the nut route this past Christmas, instead of candy or cookies. I gave my friends and neighbors these nuts and they were delicious! I used pecans only and fresh rosemary from my garden. I love sweet and salty, but it’s the rosemary that’s the real star here and that little bit of heat. The benefit of using pecans is that the coating gets caught in the little crevices on the nuts so you get a nice little burst of flavor. I doubled the recipe without any trouble.
Excellent for having people over. Do NOT heat more than 5 minutes at 350 as they will get soggy. I used clarified butter, lessened the amount of sugar and increased the cayenne and they came out great.
I absolutely love these spiced nuts. I made them for the holidays and ended up having so many requests for them I gave them away as gifts to friends and coworkers. I made them using mixed nuts and also just pecans. Both were equally delicious. Highly recommend, great nibble to serve with drinks.
I have made these twice in the past week following the exact recipe. The first time was for a hostess gift and the second time was when my in-laws popped in. My family and friends all loved them. Luckily I saved enough for us to enjoy as a snack and on top of a spinach and apple salad. Yummy! Thanks for another easy, delicious recipe, Jen.