Holiday appetizer or DIY gift done in 15 minutes? Yes, please! These rosemary roasted nuts are the ultimate savory-sweet, crunchy snack. Make them with any mix of nuts or seeds you have on hand, then serve a bowl during the holidays or package them up for an easy homemade gift.
If you're craving something salty and savory to munch on, whether it's in the evenings curled up on your couch or at a holiday gathering (hosting or not), you NEED these rosemary mixed nuts in your life!
I just made a fresh batch the other night when we had our neighbors over for dinner, and a bowlful didn't stand a chance. They were devoured!
Just imagine: savory with a touch of sweet, warm from the rosemary, and just salty enough to keep you reaching for more. This rosemary roasted nut mix has officially become a holiday staple around here, equally perfect as a last-minute appetizer or packed in a cute jar for an easy homemade gift.
And the best part? They're done in about 15 minutes! Bring them to your next gathering, sprinkle over salads (or this pumpkin sage pasta), or snack on a handful late at night (that's me, lately!).
Key Ingredients & Swaps
- Nuts - Use your mix of choice. Since we're flavoring them ourselves, you'll need raw, unsalted nuts. For nut allergies, try using raw pepitas and sunflower seeds instead!
- Unsalted butter - I haven't tested this yet with vegan butter or coconut oil, but you could try it if you'd like to make a vegan version.
- Honey - Feel free to sub pure maple syrup, agave, coconut sugar, or brown sugar in for the honey.
- Dried rosemary - Star flavor here! Dried makes this an accessible recipe, but you can certainly finely chop fresh.
And if you like a little heat, try my maple cayenne toasted walnuts next! They're spicy-sweet and snackable.
Step-by-Step Instructions
- Step 1: Preheat your oven to 350°F. Line a rimmed baking sheet with parchment or a silicone mat. In a small saucepan, melt butter and honey together over medium heat until bubbling, stirring occasionally. Once it bubbles, add rosemary and salt, stir for about 30 seconds, then remove from heat.
- Step 2: Add the nuts into the pot and stir to coat with the buttery rosemary mixture. Make sure to really coat every nut!
- Step 3: Spread the coated nuts in a single layer on your baking sheet. Bake at 350°F for 10 minutes, stirring halfway through.
- Step 4: Remove from the oven once they're sizzling, fragrant, and golden brown. Sprinkle with flaky salt if using. Let cool before snacking!
Tips for the Best Rosemary Nuts
- Keep an eye on the butter! It bubbles quickly, so be ready to add the rosemary and remove it from the heat before it browns.
- Start with raw nuts. We want full control over the roasting and seasoning for the best flavor.
- DIY Christmas gifts. These rosemary nuts make great DIY holiday gifts! Once they're fully cooled, transfer them to widemouth mason jars and find a piece of twine or thick, pretty ribbon to tie around each jar. Add gift tags and you have a thoughtful and delicious homemade gifts that are perfect for hosts or anyone that loves a good snack.
Tera's Sustainability Tips
- Reuse: Thoroughly wash and reuse your glass jars for gifting or storage!
- Bulk section: If you have access to a bulk foods section at your local grocery store, buy nuts in bulk to reduce packaging waste and save money buying just what you need.
- Reduce kitchen waste: Use home-compostable parchment paper if you compost (I love the If You Care brand!), or use silicone baking mats to avoid adding to landfills while still getting easy clean-up.
Rosemary Nuts FAQ
These are great on their own as a snack or appetizer, but they're also delicious and provide unique flavor when topping salads and soups.
Sure! You'll want to chop it up very small and use slightly more as it's less concentrated. Personally, I think dried rosemary works best in this recipe given the quick cooking time, allowing you to get bits of rosemary in every bite.
Stored in a sealed jar, they'll stay fresh for 1-2 weeks at room temperature or up to 3 months in the freezer.
Related Recipes
Loved this roasted rosemary nuts recipe? You might also love these other appetizer or oven-roasted toppings and snacks!
📖 Recipe
15-Minute Rosemary Roasted Nuts for Gifting or Snacking
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
These rosemary roasted nuts are the ultimate salty-sweet snack or last-minute holiday appetizer! Made with dried rosemary, honey, and your favorite mix of nuts, they bake up golden, fragrant, and totally addictive in just 15 minutes. Perfect for snacking, topping salads, or gifting in a cute jar for the holidays.
Ingredients
- 2 cups raw nuts (I used cashews, almonds, hazelnuts, and walnuts - see notes)
- 1 tablespoon unsalted butter
- ½ - 1 tablespoon honey
- 1 tablespoon dried rosemary
- ½ teaspoon fine salt
- flaky salt for sprinkling on after baking, optional
Instructions
- Preheat + prep. Preheat oven to 350 and position oven rack in center of the oven. Optionally line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Seasoning. Melt butter and honey together over medium heat in a small-medium saucepan, stirring occasionally. Once bubbling, add rosemary and fine salt. Stir and sauté for 30 seconds, then remove from heat.
- Nuts. Add nuts to the saucepan and stir to coat with the melted butter mixture. Transfer the seasoned nuts to the sheet pan and spread into a single layer.
- Bake. Bake at 350 for 10 minutes, stirring nuts halfway through. After 10 minutes, remove from the oven, listen to the sizzle, and smell the wonderful smells. Sprinkle with flaky salt, if using, while still hot. Leave nuts on sheet pan to crisp up as they cool. Devour!
Notes
- Nuts. I used equal parts cashew halves & pieces, whole almonds, walnut halves, and whole hazelnuts for my combination of mixed nuts.
- Storage & freezing. Store nuts in an airtight container in a cool, dry place for up to 2 weeks. Freeze for up to 3 months to help them last longer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 218
- Sugar: 2.5 g
- Sodium: 147.1 mg
- Fat: 19.6 g
- Carbohydrates: 8.3 g
- Fiber: 2.9 g
- Protein: 5.9 g
- Cholesterol: 3.8 mg
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