Description
A delicious recipe for roasted mixed nuts infused with buttery rosemary, sweet maple syrup, and a blend of savory and spicy seasonings, perfect as a snack or appetizer.
Ingredients
Scale
Nuts
- 2 ½ cups raw unsalted nuts (pecans, walnuts, peanuts, cashews, or almonds)
Flavoring
- 2 tbsp unsalted butter
- 2 tsp pure maple syrup
- 2 heaping tbsp fresh rosemary leaves, finely chopped (or 2 1/4 tsp crushed dried rosemary)
- 1 tbsp light brown sugar, heaping and packed
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 2 tsp coarse sea salt
- Scant ¼ tsp fresh cracked black pepper
Optional Finishing
- 1 tbsp turbinado sugar
- 2 tsp flakey Maldon sea salt
Instructions
- Preheat Oven and Prepare Pan: Position your oven rack to the center and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper for easy cleanup.
- Melt Butter and Infuse with Rosemary and Maple: Melt the butter using either the microwave or stovetop. If microwaving, heat butter at 50% power for 1 minute, stir, then continue heating at 50% power in 10-second increments until melted. Stir in rosemary and let it infuse for 1 minute, then add maple syrup and set aside. If using stovetop, melt butter over medium-low heat in a medium pan, stir in rosemary and cook until fragrant, about 1 minute. Remove from heat, let sit 1 minute, then stir in maple syrup.
- Season the Nuts: Place raw nuts in a large bowl. Add brown sugar, ground cumin, cayenne pepper, coarse sea salt, and black pepper. Stir to combine evenly.
- Butter the Nuts: Pour the rosemary-maple butter over the seasoned nuts. Toss well with a large spoon until all nuts are fully coated.
- Arrange Nuts on Baking Sheet: Transfer the coated nuts onto the parchment-lined baking sheet. Use your hands to spread them out evenly in a single layer.
- First Roasting: Place the nuts in the preheated oven and roast for 10 minutes.
- Stir and Continue Roasting: Remove nuts and stir well. Spread nuts back into a single layer and roast for an additional 8 minutes or until nuts are aromatic and light golden.
- Optional Finishing: While nuts are still hot, sprinkle evenly with turbinado sugar and Maldon sea salt if desired.
- Cool Nuts Slightly: Stir nuts with a spoon again, then spread evenly and let cool on the pan for 15 minutes.
- Serve: Transfer roasted mixed nuts to a serving bowl, garnish with a sprig of fresh rosemary, and enjoy.
Notes
- Use raw and unsalted nuts to control seasoning and ensure best flavor.
- Adjust cayenne pepper to taste: halve for mild heat or double for spicier nuts.
- These nuts develop deeper flavors when made in advance; store cooled nuts in an airtight container at room temperature.
- To scale recipe, adjust nut quantities and seasonings proportionally.
- If you prefer, substitute dried rosemary for fresh using the recommended equivalent.
Nutrition
- Serving Size: ½ cup
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
