Description
This Roasted Nuts recipe offers a delightful combination of sweet, savory, and spicy flavors, creating a perfect mixed nut snack sensation. Featuring raw unsalted nuts roasted with rosemary-infused butter, maple syrup, brown sugar, cumin, cayenne, and sea salt, these nuts make an irresistible appetizer or snack that’s quick to prepare and packed with flavor.
Ingredients
Scale
Main Ingredients
- 2 ½ cups raw unsalted nuts (pecans, walnuts, peanuts, cashews, or almonds)
- 2 tablespoons unsalted butter
- 2 teaspoons pure maple syrup
- 2 heaping tablespoons fresh rosemary leaves, finely chopped (or 2 ¼ teaspoons crushed dried rosemary)
- 1 tablespoon light brown sugar, heaping and packed
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 teaspoons coarse sea salt
- Scant ¼ teaspoon fresh cracked black pepper
Optional Finishing Ingredients
- 1 tablespoon turbinado sugar
- 2 teaspoons flakey Maldon sea salt
Instructions
- Preheat the Oven and Prepare Pan: Arrange the oven rack to the center position and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper for easy cleanup.
- Melt the Butter and Infuse with Rosemary and Maple: Melt the butter using either the microwave or stovetop method. If microwaving, heat butter at 50% power for 1 minute, stir, then heat in 10-second increments until melted. Stir in the rosemary and let infuse for 1 minute. Then stir in the maple syrup and set aside. If using the stovetop, melt the butter over medium-low heat, stir in rosemary and cook until fragrant (~1 minute), remove from heat, let infuse for 1 minute, then stir in maple syrup.
- Season the Raw Nuts: Place raw nuts in a large bowl. Add brown sugar, ground cumin, cayenne pepper, coarse sea salt, and black pepper. Stir well to combine all the spices with the nuts.
- Butter the Nuts: Pour the rosemary-infused butter over the seasoned nuts. Toss thoroughly with a large spoon until all nuts are evenly coated.
- Arrange Nuts on Baking Sheet: Transfer the coated nuts to the prepared baking sheet and spread them into an even single layer using your hands.
- Roast Spiced Nuts in Oven: Roast the nuts at 350 degrees F for 10 minutes. Remove, stir well to redistribute, then spread out again evenly and roast for an additional 8 minutes or until aromatic and lightly golden.
- Optional Flavor Additions: While nuts are still hot, sprinkle turbinado sugar and flakey Maldon sea salt evenly over them for extra sweetness and texture.
- Cool Nuts Slightly: Stir the nuts again with a spoon and spread them out into a single even layer. Let cool on the pan for 15 minutes.
- Serve Mixed Spiced Nuts: Transfer the cooled nuts to a serving bowl, garnish with a sprig of fresh rosemary, and enjoy this sweet, savory, and spicy snack.
Notes
- Use raw and unsalted nuts only to ensure proper seasoning control and flavor balance.
- Adjust cayenne pepper amount according to spice preference: reduce to 1/8 teaspoon for milder taste or increase to ½ teaspoon for more heat.
- These nuts improve in flavor when prepared several hours or a day ahead; allow cooling completely before storing in an airtight container at room temperature.
- The recipe can be scaled up or down using a serving size slider or by multiplying quantities proportionally.
- If questions arise during preparation, consult the comments section for helpful clarifications and tips.
Nutrition
- Serving Size: ½ cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
