These Sweet and Spicy Rosemary Roasted Nuts are lightly sweetened and seasoned for a balanced sweet, salty, and spicy bite. They make a great edible gift or party snack.
Living in Wisconsin, football season shows up everywhere, though I’m not a die‑hard fan. I do enjoy the social side of big games and often bring a snack to gatherings. Over the years I’ve contributed everything from a football‑shaped cheeseball to a tray of cookies.
When you need a snack to share—Super Bowl, holiday party, or a casual get‑together—these Sweet and Spicy Rosemary Roasted Nuts are an easy, transportable option. They can be prepared ahead of time and combine maple sweetness, a touch of rosemary, salt, and cayenne for warmth. Be warned: they’re addictive. If you’re serving a crowd, consider doubling or tripling the batch.
The rosemary gives these nuts a slightly festive note, so they work well for the holidays, but they’re also delicious any time of year.
How to make Sweet and Spicy Rosemary Roasted Nuts:
This recipe is quick and uses pantry-friendly ingredients. It’s ideal when you want a flavorful snack without fuss.
Rosemary Roasted Nuts Ingredients:
- Unsalted raw mixed nuts (use raw, not pre‑roasted; substitute any preferred nut)
- Olive oil
- Maple syrup
- Fresh rosemary, minced
- Kosher salt
- Brown sugar
- Cayenne pepper
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Sweet and Spicy Rosemary Roasted Nuts Nutrition Notes:
Nuts are calorie‑dense but provide healthy unsaturated fats, protein, and fiber. If you’re watching calories, keep portions small. Nutrition shown below is per 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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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat; set aside.
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In a large bowl, toss the nuts with olive oil and maple syrup. Add the minced rosemary, kosher salt, brown sugar, and cayenne pepper. Stir until the nuts are evenly coated.
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Spread the coated nuts in a single layer on the prepared baking sheet. Bake until fragrant and golden brown, about 18–22 minutes, stirring every 5–7 minutes to ensure even browning. Allow to cool completely before serving.
Nutrition
Notes
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