The combination of fresh rosemary, cumin and cayenne pepper spices gives these Rosemary and Spice Nuts a depth of flavor that is irresistible.
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5 from 2 votes

Savory Rosemary and Spice Nuts

The combination of fresh rosemary, cumin and cayenne pepper spices gives these Rosemary and Spice Nuts a depth of flavor that is irresistible.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: Rosemary Spiced Nuts
Servings: 3 cups
Author: Kyle

Ingredients

  • 3 cups raw nuts, I use walnuts, pecans, almonds and cashews.
  • 3 Tablespoons olive oil
  • 2 1/2 Tablespoons chopped fresh rosemary
  • 1 1/2 Tablespoon granulated sugar, or 1 1/2 Tablespoons of packed dark brown sugar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika

Instructions

  • Preheat an oven to 300°F.
  • Measure the nuts into a medium sized bowl and mix with a large spoon.
  • Heat the olive oil in a small saucepan or small sauté pan over medium-low heat. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn. 
  • Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary out of the pan and onto the nuts) and stir to coat the nuts.
  • In a separate small bowl, stir together the sugar, cumin, salt, black pepper, cayenne pepper and smoked paprika.
  • Add the spice mixture to the nuts and stir to coat all the nuts. 
  • Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer.
  • Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.
  • Remove from the oven and let cool completely.
  • Store in an airtight container at room temperature for up to 4 days.

Notes

Gr8 Tips:
  • These nuts can be made ahead of time and kept in a sealed container for up to 4 days.
  • I almost always double the recipe! 
  • Wrapped in a festive container, these make the perfect hostess gift!
Tried this recipe?Mention @Great8Friends or tag #gr8food!