Salty-sweet and crunchy warmly-spiced maple rosemary roasted nuts are the perfect snack or appetizer for entertaining guests. These warmly-spiced nuts are great as an edible holiday gift!
You guys know me well enough to know I have a difficult time writing posts about roasted nuts without making some sort of innuendo in the poorest of taste, so I’m going to skip the intro and get straight down to business before you unfollow me for life.
These maple rosemary roasted nuts are just what you need for entertaining during the holidays. They have that irresistibly sweet-salty-crunchy trifecta, and they’re just so easy to make!
Rosemary and cinnamon give the nuts this burst of flavor that keeps you wanting more. You can make these in bulk in advance (they keep for up to 2 weeks in a sealed jar!), and they’re quite the little crowd pleasers!
The way I see it, this is a great little appetizer-y treat to set out for your guests while they’re milling about drinking cocktails pre-holiday feast.
OR if you’re like me, and you entertain no guests (I’m a lot of things, but a hostess is not one of them), you can prepare them for your snacking pleasure. I munch on them before and after workouts or between meals if I’m getting hangry.
You have full creative license when it comes to the types of nuts you choose. I went with cashews, almonds, and pecans, but you can also go with hazelnuts and walnuts. So long as you arrive at 4 cups of nuts, you’re golden.
How to Make Maple Rosemary Roasted Nuts:
Preheat the oven to 350.
Toss every last ingredient into a bowl and stir everything around until the nuts are well-coated in oil and maple syrup.
Spread the nuts out on a large baking sheet. Try to arrange them so that they aren’t sitting on top of each other and have room to roast.
Bake, stir, bake. Let them sit for a few minutes once they’re out of the oven to give them time to crisp up.
Serve, enjoy, repeat!
If you enjoy making your holiday gifts, this is a great one to throw into the mix. Everyone loves a warm toasty nut. <- Sorry.
Go nuts!
Maple Rosemary Roasted Nuts
Ingredients
- 4 cups raw nuts see note*
- 3 Tbsp avocado oil or algae oil
- 3 Tbsp pure maple syrup
- 1 Tbsp coconut sugar optional
- 1 Tbsp dried rosemary + more for serving
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Add all ingredients to a mixing bowl and toss together until nuts are well-coated.
- Spread nuts on a large baking sheet in a single layer. Bake on the center rack of the oven 10 minutes. Remove from oven, stir well, then bake an additional 5 to 10 minutes, until nuts are golden brown and crispy.
- Remove nuts from oven and stir very well. Allow nuts to cool on the hot baking sheet at least 10 minutes. This process helps crisp them up.
- Serve nuts or store in an air-tight container for up to 2 weeks.
What is the name of your book that is being released in January or thereabouts? I want to order but have forgotten the name of it. Thanks.
Hi Marian!
I’m so happy to hear you’re interested in the book! It’s called Paleo Power Bowls. You can pre-order it through Amazon here if you’d like: https://amzn.to/2KHgBFV Thanks a bunch for your support! xo
Hi there! Can you make without oil???
Hi Lisa!
I wouldn’t recommend it because the oil prevents the nuts from burning in the oven. 😀 xoxo
The flavor on the nuts was wonderful, but mine were very sticky! More like caramel-y level of sticky but that could be because I opted for the coconut sugar, listed as an optional ingredient. The only sub I made was using coconut oil as it’s what I had, and just used 2c raw cashews and 2c raw almonds. YUM!
Oooh, that sounds amazing, Jen! Thank you for sharing!