Roasted Rosemary Nuts
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Roasted Rosemary Nuts
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These Rosemary Nuts are seasoned just right, are incredibly easy to make, and are a delectable appetizer or snack. Plus they're great for gifting too!
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Ingredients
- 2 cups nuts for example, almonds, cashews, walnuts, pecans, unsalted raw
- 2 tablespoons olive oil (melted butter can also be used and in fact, I prefer using butter)
- 1 teaspoon rosemary or 3 tablespoons chopped fresh rosemary, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/16 - 1/8 teaspoon cayenne pepper optional
- 2 teaspoons sweetener use any regular or low-carb sweetener; optional, but highly recommended
Instructions
Oven Directions
- Preheat oven to 350°F (175°C).
- Place nuts in a large bowl.
- Drizzle olive oil over nuts.
- Add spices to the bowl.
- Toss thoroughly to ensure nuts are evenly coated with the oil and seasoning mixture.
- Spread nuts in a single layer on a baking sheet.
- Roast in the preheated oven for 10-15 minutes, stirring halfway through, until golden brown and fragrant.
- Remove from oven and either cool a bit to serve warm or let the nuts cool completely to room temperature on the sheet pan before serving.
- Store in an airtight container.
Stovetop Directions
- Follow all instructions above, aside from preheating the oven (of course).
- Instead of spreading nuts on a baking sheet, spread the nuts on a large shallow pan or a large griddle. You might have to do this in two batches, depending on the size of your pan.
- Cook the nuts over a low-medium or medium heat, stirring occasionally until done. You'll know they are done when they are lightly toasted and very fragrant.
Notes
- My favorite way to make this recipe is with butter, cayenne, and the added sweetener. Truly delectable.
- Make sure to use raw unsalted nuts for this recipe. If you use roasted nuts, they'll cook too much plus they're already salted and often have oil on them which can often be seed oils, which many people are trying to avoid for health reasons.
- You can use any nuts you like for this spiced nuts recipe, but in my opinion a variety is best for flavor and for presentation.
- The cayenne pepper is optional for an added kick, but you can use any other hot pepper like aleppo, ancho, etcetera. However, you will need to adjust the amounts so experiment carefully starting with less and increasing slowly.
- Use whatever optional sweetener that you like. We avoid refined white and brown sugar, but they will work if that's what you choose to use.
- How much salt you use will depend on the type that you choose. I recommend starting with half the amount in the recipe and increasing from there.
- I highly recommend that you at least double the recipe since these for sure will not stay around for long.
- If you'd like to serve these rosemary mixed nuts warm they've cooled down or been stored, simply spread them out on a baking sheet and toast in oven until warm. You can also choose to heat them up in a shallow pan on the stovetop over low heat.
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