Ingredients
Scale
- 4 cups raw mixed nuts (almonds, cashews, pecans, walnuts)
- 3 tablespoons unsalted butter (or olive oil for dairy-free)
- 2-3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons light brown sugar
- 1 teaspoon coarse sea salt (adjust to taste)
- Optional: ¼ teaspoon cayenne pepper
- Optional: ½ teaspoon garlic powder
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup effortless.
- Prepare the Rosemary: Using a sharp knife, finely chop the fresh rosemary needles. You want them small enough to distribute evenly throughout the nuts but not so fine that they turn to dust. Strip the needles from the woody stems before chopping – only use the green needle parts.
- Melt the Butter: In a small saucepan over low heat or in a microwave-safe bowl, melt the butter until completely liquid. If using olive oil instead, you can skip this step and use it at room temperature.
- Combine in Bowl: Place your raw mixed nuts in a large mixing bowl. Pour the melted butter over the nuts and toss thoroughly to coat every nut with butter. The fat helps all the seasonings adhere properly.
- Add the Seasonings: Add the chopped rosemary, brown sugar, sea salt, and any optional seasonings (cayenne, garlic powder) to the buttered nuts. Using a large spoon or your hands, toss and stir vigorously for about 1-2 minutes, ensuring every single nut is evenly coated with the herb and sugar mixture. Don’t rush this step – even distribution is key to consistent flavor.
- Spread on Baking Sheet: Pour the seasoned nuts onto your prepared baking sheet. Spread them into a single, even layer, making sure nuts aren’t piled on top of each other. A single layer ensures even roasting and prevents steaming. It’s fine if they’re touching, but avoid thick piles.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 12-15 minutes, stirring thoroughly once at the 7-8 minute mark. The nuts are done when they’re fragrant, golden brown, and you can see the sugar beginning to caramelize. Watch carefully during the last few minutes – nuts can go from perfect to burnt very quickly. Trust your nose – when they smell toasted, nutty, and aromatic with rosemary, they’re ready.
- Cool and Finish: Remove from the oven and let the nuts cool on the baking sheet for at least 10 minutes. They’ll continue to crisp up as they cool, and the sugar coating will harden slightly. If desired, sprinkle with additional flaky sea salt while still warm. Once cooled, taste and adjust seasoning if needed.
- Serve or Store: Serve the rosemary roasted nuts warm or at room temperature. Store any leftovers (if there are any!) in an airtight container.
Notes
- Fresh Rosemary is Key: Dried rosemary doesn’t provide the same aromatic, fresh flavor. Fresh herbs make all the difference in this recipe.
- Raw, Unsalted Nuts: Starting with raw, unsalted nuts gives you complete control over the final flavor and prevents over-salting or burning.
- Even Coating: Take time to thoroughly coat every nut with the butter and seasonings. This ensures consistent flavor in every bite.
- Single Layer: Proper spacing on the baking sheet allows the nuts to roast rather than steam, creating that perfect crispy texture.
- Stirring is Essential: The midpoint stir prevents burning and ensures all nuts roast evenly. Don’t skip this step!
- Cooling Time: The nuts will seem slightly soft when first removed from the oven. They crisp up considerably as they cool, so resist the urge to overbake.
- Customization: Feel free to adjust the salt level to your preference. Start with less and add more after tasting the cooled nuts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean-American
- Diet: Gluten Free
Nutrition
- Serving Size: ¼ cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 6mg