Olive Oil Rosemary Nuts, Roasted and Spiced

Savor the simple pleasure of our Rosemary Spiced Nuts, a subtly seasoned blend of oven-roasted pecans, cashews, almonds, and pepitas, each coated in a delicate layer of robust olive oil and other spices. The fragrance of finely chopped, fresh rosemary imparts a gentle herbal note, creating a modest yet delightful snacking experience. Enjoy the understated sophistication of this mix, easy to make in under 30 minutes with a few simple steps, and perfect for those seeking a harmonious balance of flavors in their nutty indulgence.

I love seasoned oven roasted nuts – both sweet and savory! They are perfect for snacking, to enjoy with cocktails or for gift giving as well.

If you're looking for something a little sweet, you need to try oven toasted candied pecans - these crunchy sugary littles nuts are my husband's absolute favorite! But if your tastes lean more to the savory side, don't miss my personal favorite: savory spiced buttery pecans - roasted in the oven, or these super yummy roasted mixed nuts made with fresh rosemary and robust flavored olive oil that blends perfectly with a few other spices and surprise seasonings.

Oven-roasted nuts boast an irresistible crunch, satisfying that craving for a hearty, satisfying bite. The roasting process intensifies their natural flavors, creating a rich and nuanced taste profile that titillates the taste buds. Making oven-roasted nuts is fun! You can experiment with various seasonings, whether sweet or savory, ensuring a personalized snacking experience tailored to your unique preferences.

Ingredients you’ll need to make your own yummy mixed rosemary nuts

• You’ll need a combination of nuts and even a few seeds. Here is what I used for this recipe today and the best combination in my opinion:
  • raw cashews (affiliate link)
  •  natural almonds
  • pecan halves
  • pepitas
•  fresh rosemary  – You must use fresh rosemary in this recipe. The rosemary roasts in the oven with the nuts and it you use dried rosemary going into it, the little rosemary pieces with be sharp and brittle. You’ll be needing three-and-a-half tablespoons of chopped fresh rosemary so buy a large bundle at the store – or even two. You can always use the leftover when you make roasted butternut squash soup with rosemary and thyme. Yum!
• extra virgin olive oil  – The best flavor for this recipe in my opinion is robust olive oil!
•  salt, ground coriander, cayenne pepper
• brown sugar – Use dark or gold brown sugar, it doesn’t really matter. Today I used dark brown sugar, but I’ve used both with great results.
• It will also be very helpful to use parchment paper or foil to line the baking sheet.

How to make spiced rosemary nuts at home

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

FIrst steps: Pre-toast the larger nuts

Preheat oven to 350°F. Line a baking sheet with parchment or foil. While it’s not entirely necessary to line your baking sheet with parchment or foil, it does make for an easier cleanup.

Toast the larger nuts by scattering them in an even layer on the baking sheet. The larger nuts would include the cashews, pecans, and almonds or any other large nuts you are using. Do not pre-toast any seeds or smaller nuts you are using. This includes peanuts, sunflower seeds, or peptitas. They will get too toasty and possibly burn if you pre-toast them with the larger nuts. Toast for five minutes and then remove from the oven.

Next steps: Prepare the seasonings

While the nuts are toasting you should prepare the seasonings with the olive oil and fresh rosemary. Strip the rosemary from the stems and chop the rosemary “leaves” into tiny pieces.. You will be dividing the chopped rosemary into two portions: two-and-a-half tablespoons to roast with the nuts and one tablespoon to mix in when the seasoned nuts have finished roasting.

Next, mix the seasonings you’ll be tossing with the toasted nuts. In a large bowl, combine the olive oil, salt, cayenne, coriander, and 2½ tablespoons of the rosemary. Stir to combine.

Finally: season and roast the nuts (and seeds)

Add any small nuts and seeds you are using to the seasoned olive oil mixture. Pour the larger toasted nuts hot off the baking sheet into the bowl. Toss to blend.

Add the brown sugar and toss everything again until well coated. If you got in a rush and accidentally added the brown sugar in an earlier step it’s not a big deal. You’ll just need to toss completely right before roasting to make sure the brown sugar bits haven’t settled at the bottom.

Return to lined baking sheet you used for the toasting. Turn the seasoned mixed nut mixture onto the lined sheet, spreading everything into an even layer. Bake for a further 10-12 minutes until the nuts are fragrant and slightly browned- it is easiest to see the browning on the cashews. Also, check any small seeds. You don’t want to overcook and burn the seeds!

Remove from oven and sprinkle on the remaining one tablespoon of fresh chopped rosemary and stir to combine. These spiced mixed nuts are super delicious served warm but equally delicious cold. Store tightly covered and consume within a week….if they will last that long!

The printable recipe card