How do I serve roasted rosemary nuts?

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.

Can I use fresh rosemary?

I think dried rosemary works best in this recipe given the quick cooking time, allowing you to get bits of rosemary in every bite. If you want to dedicate time to chopping up fresh rosemary really small, you could try it, but I haven't tested this.

Incredible Roasted Rosemary Nuts with Sea Salt

Name: Incredible Roasted Rosemary Nuts with Sea Salt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 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

Incredible Roasted Rosemary Nuts with Sea Salt

Roasted rosemary nuts on sheet pan with wooden spoon.

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Welcome to your perfect DIY holiday gift, appetizer, or delicious festive snack to have around the house this holiday season! These roasted rosemary nuts take 15 minutes to make and taste incredible -- savory, salty, crunchy, with warmth from rosemary and a touch of sweetness from honey.

Author: Tera Gigot
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 cups 1x
Category: Appetizer, snack
Method: Bake
Cuisine: American

Ingredients

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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

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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.

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

Find it online: https://www.rootsandradishes.com/rosemary-nuts/