Description
A delightful blend of sweet, savory, and spicy flavors come together in these roasted mixed nuts. Featuring a mix of raw, unsalted nuts coated with rosemary-infused butter, maple syrup, and a harmonious spice blend, this snack is perfect for any occasion and packs a flavorful punch.
Ingredients
Scale
Nuts and Spice Mix
- 2 ½ cups raw unsalted nuts (pecans, walnuts, peanuts, cashews, almonds)
- 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
Butter Mixture
- 2 tablespoons unsalted butter
- 2 heaping tablespoons fresh rosemary leaves (finely chopped) or 2 ¼ teaspoons crushed dried rosemary
- 2 teaspoons pure maple syrup
Optional Finishing
- 1 tablespoon turbinado sugar
- 2 teaspoons flaky 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 the stovetop or microwave. If using microwave, heat butter at 50% power in 1-minute increments stirring until melted, then stir in rosemary and let sit for 1 minute before adding maple syrup. If using stovetop, melt butter over medium-low heat, stir in rosemary and cook until fragrant, about 1 minute, then remove from heat, let sit 1 minute, and stir in maple syrup.
- Season the Raw Nuts: Place the raw nuts in a large bowl. Add brown sugar, ground cumin, cayenne pepper, coarse sea salt, and black pepper. Stir well to combine.
- Butter the Nuts: Pour the rosemary butter mixture over the nuts. Toss thoroughly with a large spoon until all nuts are fully coated with the butter and spices.
- Arrange Nuts on Baking Sheet: Transfer the seasoned nuts onto the prepared baking sheet and spread them out evenly in a single layer using your hands.
- Roast Spiced Nuts in Oven: Place nuts into the preheated oven and roast for 10 minutes. Remove and stir well, then spread them out evenly again. Continue roasting for an additional 8 minutes or until nuts are aromatic and lightly golden. Note that nuts will darken further as they cool.
- Optional Add More Flavor: Immediately after removing from the oven while nuts are still hot, evenly sprinkle turbinado sugar and flaky Maldon sea salt over top if desired.
- Cool Nuts Slightly: Stir the nuts again, spread out in an even layer on the pan, and allow to cool for 15 minutes.
- Serve Mixed Spiced Nuts: Transfer the roasted nuts to a serving bowl, garnish with a sprig of fresh rosemary, and enjoy your flavorful snack.
Notes
- Use only raw, unsalted nuts to control seasoning and ensure flavor absorption.
- The cayenne pepper amount can be adjusted: reduce to 1/8 teaspoon for milder spice or increase to ½ teaspoon for more heat.
- Making the nuts a few hours or a day in advance enhances flavor as they marinate in the spices.
- If preparing in advance, cool nuts completely before storing in an airtight container at room temperature.
- Use the serving scale on the recipe card to adjust quantities as needed.
- For questions or clarifications, refer to the comments section of the recipe for helpful advice.
Nutrition
- Serving Size: ½ cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
