These Sweet and Spicy Rosemary Roasted Nuts are lightly sweetened and seasoned for a balanced sweet, salty, and spicy bite. They make a wonderful edible gift or party snack.
Living in Wisconsin, football season feels impossible to avoid. I’m not a die‑hard sports fan, but I’ll watch the big games when there’s a social gathering. Over the years I’ve taken snacks to Super Bowl parties—cheeseballs, cookies, and now these nuts.
These Sweet and Spicy Rosemary Roasted Nuts are ideal if you need an easy-to-transport appetizer. They can be made ahead, travel well, and hit the perfect combination of flavors. If you’re feeding a crowd, consider doubling or tripling the recipe—these won’t last long!
Though great for game day, the rosemary gives a festive note that also works for holiday gatherings. They’re equally lovely as an everyday snack when you want something crunchy and flavorful.
How to make Sweet and Spicy Rosemary Roasted Nuts:
These nuts come together quickly with a short ingredient list and simple steps. Most items are pantry staples, and the process is mostly tossing and baking.
Rosemary Roasted Nuts Ingredients:
- Unsalted raw mixed nuts (use raw, unroasted nuts; substitute a single nut like almonds if you prefer)
- Olive oil
- Maple syrup
- Fresh rosemary, minced
- Kosher salt
- Brown sugar
- Cayenne pepper
Quick overview:
- Prep: 10 minutes
- Bake: 18–22 minutes
- Servings: about 10 (adjust quantities if your bag size differs)
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the nuts with olive oil and maple syrup. Add the minced fresh rosemary, kosher salt, brown sugar, and cayenne pepper. Toss well so the nuts are evenly coated.
3. Spread the nuts in a single layer on the prepared baking sheet. Bake until the nuts are fragrant and golden, about 18–22 minutes, stirring every 5–7 minutes for even browning. Let cool completely before serving or packaging.
Notes on quantities:
If your nut bag is similar to mine (about 9.5 ounces), follow the recipe as written. For a one‑pound (16 ounce) bag, double the ingredient amounts.
Nutrition notes:
Nuts are nutritious but calorie-dense. They provide healthy unsaturated fats, protein, and fiber, so enjoy them in moderation. The nutrition information below reflects approximately a one‑ounce (28 g) serving of the roasted nuts.
Sweet and Spicy Rosemary Roasted Nuts
Equipment
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Baking sheet
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Parchment paper or silicone baking mat
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Large bowl
Ingredients
- 9.5 ounces unsalted raw mixed nuts (see note)
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 Tablespoon minced fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
Instructions
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Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
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Toss the nuts with olive oil and maple syrup in a large bowl. Add the minced rosemary, kosher salt, brown sugar, and cayenne pepper. Toss to coat evenly.
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Spread the nuts on the prepared baking sheet. Bake 18–22 minutes, stirring every 5–7 minutes, until golden and fragrant. Cool completely before serving.
Nutrition
Notes
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