Description
These rosemary roasted nuts are the ultimate salty-sweet snack or holiday appetizer! Made with dried rosemary, honey, and your favorite mix of nuts, they bake up golden and fragrant in just 15 minutes. Perfect for snacking, topping salads, or gifting in a cute jar for the holidays.
Ingredients
Units
Scale
- 2 cups raw nuts (I used cashews, almonds, hazelnuts, and walnuts - see notes)
- 1 tablespoon unsalted butter
- 1/2 - 1 tablespoon honey
- 1 tablespoon dried rosemary
- 1/2 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: 1/4 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
