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We love making these Rosemary Roasted Nuts every holiday season. They are quick to make and only require a few ingredients but make a big impact. The sweetness from the brown sugar and the piney notes of the rosemary combine for a perfect festive bite. We keep these on hand during the holidays to put out with drinks or as the finishing touch on a cheese board. We’ve also made large batches and packed them up to give out as homemade gifts!
Rosemary Roasted Nuts
Rosemary Roasted Nuts are an easy and elegant appetizer for holiday get-togethers. Sweet and salty with a hint of rosemary, these are perfect to set out for guests alone or include in a festive cheese board. We love to make extra and give as a hostess gift with a bottle of wine.
ingredients
1 cup raw cashews
1 cup raw pecans
4 Tbsp unsalted butter
1/4 c light brown sugar
1 1/2 tsp fresh rosemary, finely chopped
flake salt, we recommend Maldon Sea Salt Flakes
method
Step 1
Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts in the oven for 10-12 mins. When you can start to smell the nuts, you’ll know they are done. Line another baking sheet with parchment paper.
Step 2
In a large skillet, heat butter over medium-low heat. Once butter is melted, add in brown sugar and rosemary. Stir to combine.
Step 3
Add nuts to the skillet and mix thoroughly. Continue to cook over medium-low heat for 3-5 mins until well-combined.
Step 4
Spread nuts on parchment-lined baking sheet and sprinkle with flake salt to taste (about 2 tsp). Allow nuts to cool, stirring occasionally.
serving tips
Serve immediately or store at room temperature in an airtight container.
Recipe adapted from Martha Stewart.
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Rosemary Roasted Nuts
Ingredients
- 1 cup raw cashews
- 1 cup raw pecans
- 4 Tbsp unsalted butter
- 1/4 c light brown sugar
- 1 1/2 tsp fresh rosemary finely chopped
- flake salt we recommend Maldon Sea Salt Flakes
Instructions
- Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts in the oven for 10-12 mins. When you can start to smell the nuts, you’ll know they are done. Line another baking sheet with parchment paper.
- In a large skillet, heat butter over medium-low heat. Once butter is melted, add in brown sugar and rosemary. Stir to combine.
- Add nuts to the skillet and mix thoroughly. Continue to cook over medium-low heat for 3-5 mins until well-combined.
- Spread nuts on parchment-lined baking sheet and sprinkle with flake salt to taste (about 2 tsp). Allow nuts to cool, stirring occasionally.
