Sweet and Spicy Rosemary Nuts (Stovetop Option)
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If you love rosemary and nuts, you'll go nuts (see what I did there?) for this Easy Rosemary Nuts Recipe. With the perfect blend of spices, one thing for sure is that they won't stick around for long.
So be sure to make at least two batches.
This easy recipe makes a great healthy on the go snack or a tasty appetizer, but they're special enough to gift at the holidays, or for any occasion whatsoever.
Why You'll Love This Recipe
This truly is a great recipe for so many reasons. Let's count the ways.
Customizable Nut Blend
There are 3 in our household who just love mixed nuts. So much so that if a container of roasted mixed nuts ever makes it into our home, it's basically a fight to see who gets most of the nuts, especially the cashews.
Well, with this recipe you can make your nut mix with extra cashews (or whatever your family's favorite nut is) to avoid that problem, or you can avoid nuts that you can't eat.
For example, our oldest is deathly allergic to most nuts, but he can have almonds and macadamias, so making this recipe with those alone or some pumpkin seeds as well is the perfect thing.
Sweet and Spicy Options
It's also variable and can be made only salty or you can add your sweetener of choice to make the perfect sweet and salty blend.
You can also add the optional cayenne or other hot pepper for an added kick of spice.
Frugal
Let's face it. Money is really tight for most people these days. You could buy Trader Joe's Nuts About Rosemary Mix, for example, but it's a cool $7.99 for only 12 ounces.
You can easily buy non-organic almonds (the main ingredient in TJ's mix) for about $3 a pound at Sam's Club, so you'll definitely save money making this yourself.
Wholesome Ingredients
Trader Joe's is well known for being a healthier store, but there are ingredients in many of their products that aren't that wholesome.
For example, TJ's uses non-organic almonds which likely have PPO sprayed on them. They also have gum arabic and sugar in their mix, both of which I prefer to avoid.
Directions
Here are the basic directions for making these delicious nuts. For the full directions, head to the recipe card.
Oven Directions
- Preheat your oven to 350°F (175°C).
- Place nuts in a large bowl.
- Drizzle olive oil over nuts.
- Add seasonings to the bowl.
- Toss the nuts thoroughly.
- Spread the nuts on a baking sheet.
- Roast the nuts in the oven.
Stovetop Directions
- Follow all instructions for making the nut mix.
- Spread the nuts in a single layer on a baking sheet.
- Roast, stirring partway through, until fragrant and lightly toasted.
Recipe Notes
- My favorite way to make this recipe is with butter, cayenne, and the optional sweetener.
- You can use any combination of nuts you like, but I think a variety is best for both flavor and presentation.
- Use raw, unsalted nuts. Already-roasted nuts can overcook, and they are often salted or coated with oils.
- The cayenne is optional. You can substitute another ground hot pepper, but start with a small amount since heat levels vary.
- Use your favorite regular or low-carb sweetener, or leave it out for a fully savory version.
- A seed-only version works well too. Pumpkin seeds are especially good with this seasoning blend.
- I highly recommend doubling the recipe—they disappear quickly!
Roasted Rosemary Nuts
Ingredients
- 2 cups unsalted raw nuts (for example, almonds, cashews, walnuts, pecans)
- 2 tablespoons olive oil (melted butter can also be used and in fact, I prefer using butter)
- 1 teaspoon dried rosemary (or 3 tablespoons chopped fresh rosemary)
- 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
- Different nuts can toast at slightly different rates. For the most even results, use nuts that are reasonably similar in size and spread them in a single layer.
- Stir the nuts partway through roasting and begin checking them toward the early end of the baking time, especially when using more delicate nuts such as pecans or walnuts.
- Remove the nuts when they are fragrant and lightly toasted. They will become crisper as they cool.
- Salt varies considerably by type and grind. Start with less if desired, then add more to taste.
- If using butter and the finished nuts seem softer than you prefer, return them to a low-temperature oven briefly to help them dry and crisp.
- To rewarm stored nuts, spread them on a baking sheet and heat briefly in a low oven, or warm them in a skillet over low heat.
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
More Holiday Recipes for Gifting
Of course these rosemary nuts are great all year round, but they're particular nice for gifting and in my mind, they make the perfect holiday gift. Here are some other great giftable holiday recipes that everyone will love.
- Keto Crescent Cookies – so delicious they won a bake sale award. You can make these with any sweetener you like so if you aren't low carb, that's fine too!
- Keto Snowball Cookies – an easy melt-in-your-mouth cookie.
- Sugar-free Peppermint Bark – easy and so yummy. Make extra for sure. Some for gifting and some for you!
- Healthy Dark Chocolate Bark – another super simple recipe that's so delicious. One of my friends said that it's the best chocolate she'd ever had!
What's your favorite kind of nut?
Since you didn’t mention it, just wondering if it matters whether the sweetener is a dry one or a liquid. I would think this would affect the roasting time.
Hi Naomi. Since it’s so little sweetener, I don’t think the time will change much at all. Just check and see how they are doing or maybe turn the temp down 5-10 degrees and go a bit longer. Good question!
This is our favorite roasted nuts recipe. Savory and a tad bit of sweet. I do use melted butter, and I throw them in the dehydrator for a couple hours after baking, to dry them out a bit.
I’m so glad you like them! The butter does make them extra special! Interesting dehydration tip. Did you do that the first time and do you do that with other roasted nuts?
Yes, I did. it seems oil isn’t as messy. But when I use butter, I do that extra step.
Maybe less butter but perhaps we don’t want to do that :).