This no-fuss recipe for Rosemary Roasted Nuts is ready in 15 minutes and makes the perfect hostess gift or addition to the holiday appetizer spread this season!
I’ve been wanting to create this recipe for ages, and now that we whipped it together so easily I’m wondering what took me so darned long! We had SO MUCH rosemary in our garden this year (along with everything else – whatever Charles did to the soil was like fairy dust for the garden, it was crazy!). With rosemary coming out of our ears I figured now was the time to get cracking and put this one together … finally!
These nuts are completely addictive and are made from a few simple ingredients including maple syrup, butter (or vegan butter), and rosemary with one unexpected ingredient: tamari (you can alternately use soy). The tamari adds a salty earthy flavour and that hint of ‘umami’ (the fifth category of taste along with sweet, salty, sourness, and bitterness).
I packed these nuts into jars and will be giving them away as hostess gifts all holiday season. They also make an incredible appetizer or afternoon snack. I’d maybe (scrap that – definitely) recommend making a double batch of these.
One thing to note; when you pull the nuts out of the oven they won’t seem like they’re done (the coating will still look syrup-like). You’ll know it’s time to pull them out when the coating is golden brown and bubbling away on your baking sheet. They will take longer to bake if you double the recipe and are baking them on the same pan (see below).
The nuts will be soft when hot but as they cool, the coating will firm up and they will get crunchy. Make sure that you allow them to fully cool before placing them in jars to store them.
If you’re looking for other holiday appetizer ideas check out these Cranberry Brie Hand Pies, this Creamy Cashew Cheese Spread (vegan) or the Sweet and Salty Nuts from our cookbook Fraiche Food, Full Hearts if you have it (shameless plug here, the book makes an awesome hostess gift or Christmas gift… you could even make a little jar of the nuts and wrap them together with the book a pretty bow!).
Rosemary Roasted Nuts
Rosemary Roasted Nuts
Sweet and salty, these rosemary nuts are the perfect holiday treat and make for the sweetest hostess gift in a little jar wrapped with ribbon! Bake them an extra 7-10 minutes if doubling the recipe on the same pan.
Ingredients
- 2 cups assorted raw nuts* (we used cashews, almonds, and pecans)
- 2 tablespoons melted butter or vegan butter
- 2 tablespoons maple syrup
- 1 teaspoon tamari* (or soy sauce)*
- 1 tablespoon chopped fresh rosemary
- sea salt to taste
Instructions
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Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
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Combine all ingredients in a bowl and toss until nuts are evenly coated. Evenly spread the nuts out on your prepared baking sheet. Bake for 8-10 minutes or until the coating is golden brown and bubbling (the coating will harden after it cools).
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Remove nuts from the oven and let cool completely before enjoying! You can store the nuts in a closed container for up to a month.
Recipe Notes
*use gluten free versions to make this gluten free, we recommend using roasted cashews here
If you try these Rosemary Roasted Nuts let me know in the comments below! I’d love to hear what other holiday recipes you’re baking up this season!
I made your Rosemary roasted nuts. They are delicious! My husband finds the rosemary a bit overbearing. Have you ever made them with other herbs?
Hi Janet! You can try them with thyme – or you can leave the herbs out all together!
I made them absolutely love the flavour I used dried rosemary didn’t have fresh. The only thing I found they were too sticky and I even let them cook longer. Should I have used a higher temperature 🤔
These are amazing!! Made them this afternoon and I’m not sure my husband is going to let me share with anyone outside of our house! Lol will definitely be making more for the holidays!
Ok guys!!!!! This recipe is amazing!!!! I had total faith in you Tori and made 6X the recipe. I used raw almonds, pecans, walnuts & pumpkin seeds. You did not disappoint as usual. I am going to put them in some cute jars with beautiful ribbon and give for hostel gifts this holiday season!!!
Also bought your cookbook X4 and am giving to my daughters for Christmas!
Love this so much Christine! I’m sure the seeds would’ve made a wonderful addition. I can’t wait to see what your daughters make from the cookbook, thank you for your support!
I made these, and they are delicious. But mine didn’t harden. I did double the recipe (with vegan butter) but put it all on one large cookie sheet – would that be the reason? Any tips?
Hi Andrea, they most likely needed a couple more minutes in the oven! Once the liquid on the tray has darkened slightly and has slightly thickened in consistency you’ll know they’re done. We’ve noticed they need a couple extra minutes if the baking sheet is really crowded!
Andrea, same thing happened to me (I mentioned this in my review) I also doubled the recipe and my sheet was on the crowded side, I fixed this by simply turning up the oven to 375 and putting them back in and baking an additional 10mins. They turned out perfectly!
Thanks for the note Jan I appreciate you responding and for the feedback!! Happy Holidays!!
I just love these rosemary nuts. I doubled the recipe & plan to make more for little gifts.
Thank you Tori.
Merry Christmas 🎄 to you & yours❤️ I also LOVE your cookbook that you & Jillian wrote😀
Thank you so much for the sweet words Wanda! I’m so glad to hear you’re loving not only the rosemary nuts but also the cookbook, have you tried the Sweet and Spicy nuts from the cookbook yet?
I’m going to make them right now. They sound delicious!
Love the sweet & spicy nuts too!! Both are my new hostess gifts. Thank you.
Made these yesterday and they are delicious! Can’t wait to give them out as Xmas gifts! Do they need to be refrigerated at all??
Hi Alicia, so happy you like them – no they are fine at room temperature!
I just made these…spent all my pre-holiday time making the pink peppermint body scrubs for gifts. Oh. My. Goodness. These are NOT going to make it into any jars…they are sooooooo good! I’ll whip up some more tomorrow in an effort to share some at our Christmas Eve dinner but I can’t make any promises that anyone will be able to pry them away from me.
Merry Christmas to you all!
So happy you liked them Diana!!!! Merry Christmas!
These are so tasty and very easy to make! They are simply the easiest hostess gift, or add-on gift for friends and family at Christmas, or any time of the year, really. Thank you for always sharing such great recipes, Tori!
*Just wanted to add in case this happens to anyone else, I ended up doubling the amount of nuts, so I doubled everything on the recipe, it may have been too much liquid? Not sure, but after 12 mins and resting on the counter for a few hours, these were still sticky. I simply cranked the oven up to 375 and baked an additional 10 mins and they turned out perfectly.
Delicious and only took minutes to make. Thanks for sharing. Happy New Year!!
so glad you enjoyed these! I think they’re one of my favourite recipes now!
Any idea how far in advance they could be made for gifts?
I repeatedly come back to this recipe as an easy but luxury seeming snack for hosting over the holidays!
I love that! It is a total classic. I love gifting it in a jar too with a cute ribbon! xx Tori
Hi Tori, just curious if you know if liquid honey could be substituted for the maple syrup as the syrup is hard to come by where I am ….? Thanks in advance.
Hi Lea, I think you should have no problem – I haven’t made them with honey but I think it would work just fine! Happy Holidays, Tori