Olive Oil Rosemary Nuts, Roasted and Spiced

A jar of olive oil rosemary roasted nuts on a wooden cutting board.

Olive Oil Rosemary Nuts, Roasted and Spiced

Course: holiday, Snack

Cuisine: American

Diet: Vegan

Keyword: Rosemary nuts

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 276kcal

Author: Cindy Rainey

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 a few simple steps, and perfect for those seeking a harmonious balance of flavors in their nutty indulgence.

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Ingredients

1 cup raw cashews
1 cup natural almonds
1 cup pecan halves
⅓ cup pepitas
3½ Tablespoons fresh rosemary chopped and divided
2½ Tablespoons extra virgin olive oil robust
2 teaspoons salt
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
2 Tablespoons brown sugar

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment or foil.
Scatter the cashews, pecans, and almonds or any other large nuts you are using in an even layer on the baking sheet. Bake for 5 minutes. (Skip peanuts, sunflower seeds, pepitas, or any other small nuts you are using.)
1 cup raw cashews, 1 cup pecan halves, 1 cup natural almonds
While the nuts are roasting chop the rosemary. You will be dividing it into two portions: 2½ tablespoons to roast with the nuts and 1 tablespoon to mix in when finished roasting.
3½ Tablespoons fresh rosemary
In a large bowl, combine the olive oil, salt, cayenne, coriander, and 2½ tablespoons of the rosemary. Stir to combine.
2½ Tablespoons extra virgin olive oil, 2 teaspoons salt, 1 teaspoon ground coriander, ¼ teaspoon cayenne pepper
Add the small nuts and seeds and pour in the big nuts hot off the baking sheet. Toss to blend.
⅓ cup pepitas
Add the brown sugar and toss everything again until well coated.
2 Tablespoons brown sugar
Return to lined baking sheet, spreading everything into an even layer. Bake for a further 10-12 minutes until the nuts are fragrant and slightly browned. It's easiest to see the browning on the cashews. Also, check any small seeds. You don't want to overcook this one!
Remove from oven and sprinkle on remaining 1 tbsp fresh chopped rosemary. Stir to combine. Can be served slightly warm.
Before storing, allow to cool completely and store in an airtight container for up to 5 days.

Notes

For a spicier mixture, cayenne can be increased up to ½ or ¾ tsp (about 1g). As written the spice is very subtle and just there to enhance the rosemary.

You can substitute any un-roasted nuts you'd like. Sometimes I use peanuts or sunflower seeds. Just don't add the small nuts or seeds to the initial baking. The total amount of nuts to use is 3 and a half cups.

Serving size is one-third cup of nuts. Adjust the nutritional information accordingly if your serving size if different.

Nutrition