Delicious, crunchy nuts flavored with herbs and spices and roasted to perfection. A little sweet, a little spicy. These Spiced Roasted Nuts are excellent for parties, the holidays, or any time you need to cure a snack attack. Bonus: They take just 20 minutes!
I love having raw mixed nuts in the house for snacking. A good dose of healthy fats, protein, and fiber to help keep hunger at bay.
When the holidays come around, I get a craving for something a bit sweeter and spicier. Growing up we always had some kind of snack mix at family gatherings. Usually it was traditional Chex Mix, some kind of cracker and pretzel combo, or gorp (a dried fruit and nut mixture).
These Spiced Rosemary Roasted Nuts are currently my very fave snacking pleasure. They are so addictive and I know you’re going to love them, too!
Ingredients you need
Ingredient notes and substitutions
The Nuts about Rosemary Mix from Trader Joe’s was my inspiration for these Spiced Rosemary Roasted Nuts.
I kept the ingredients for my version basically the same as TJ’s, but I did add a few extra spices for an even bigger flavor punch.
Nuts ~ I use a combination of cashews, almonds, hazelnuts, and pecans. Use raw, unsalted nuts since you’ll be adding your own seasoning. You can leave out any you don’t care for and add extras of the ones you do. Just make sure it adds up to 3 cups.
Other options: walnuts, Brazil nuts, peanuts, pistachios, etc.
Herbs ~ I love rosemary for this recipe. TJ’s uses dried rosemary in their mix, but I just love the smell of fresh rosemary, so that’s I went with here.
You can sub with dried rosemary if you can’t get your hands on fresh. Use 1 teaspoon of dried for every tablespoon of fresh. In this case that would mean 2 teaspoons of dried rosemary for the full recipe.
You can also use thyme, oregano, savory, or a combination of some or all of those.
Spices ~ I keep these pretty simply with salt, black pepper, garlic powder, and cayenne for a touch of heat.
A little smoked paprika or cumin would be great for some earthiness if you wish.
Sweetener ~ A drizzle of pure maple syrup helps the spices stick to the nuts and a pinch of coconut sugar adds a nice mellow caramel-like sweetness.
Brown sugar can be subbed for the coconut sugar.
How to make the recipe
This recipe for spiced roasted nuts could not be easier. Simply mix all ingredients in a bowl until the nuts are well coated in all the seasonings.
Pour the spiced nuts out onto a rimmed baking sheet in one even layer. Roast for 15 minutes, stirring the nuts every 5 minutes to prevent burning.
Sprinkle with an extra bit of salt upon removing from oven, if desired.
They will continue to crisp up as they sit, so don’t worry if they are still a bit soft when you take them out.
Pro tips for success
~ Start with raw unsalted nuts in order to control the amount of seasoning and salt.
~ Don’t skip the pure maple syrup! This is what is going to help the spices and herbs stick to the nuts. If you want to cut down on sugar, leave out the coconut sugar.
~ Be sure to stir the nuts every 5 minutes while they are roasting to prevent burning.
~ Allow the nuts to cool in one even layer on the baking sheet in order to continue to get crunchy.
~ Ensure the roasted nuts have completely cooled before transferring to an air-tight container for storage.
~ These Spiced Rosemary Roasted Nuts will keep well for about a week.
There are a few ways to help the spices stick to the nuts.
One way, and the one you’ll find most often, is to coat the nuts in oil. While I’m not opposed to using oil, especially for a holiday snack or treat, we don’t need the flavor from the oil for this recipe and I don’t find the added fat and calories necessary here.
Another common way is to blanch the nuts in boiling water, toss with the spices, and then roast.
For this recipe, pure maple syrup is the answer. They are the glue that will hold the spices on the nuts in addition to bringing delicious sweetness to balance the spices.
They certainly can be.
Nuts are full of healthy fats, protein, and fiber. Most contain good amounts of vitamin E and magnesium, as well. They are high in calories, but they are quite filling, so you don’t need to eat a lot of them to feel satisfied.
Many roasted nuts you’ll find packaged on grocery store shelves are actually fried in oil. To be sure your nuts aren’t actually fried, you need to look for dry-roasted nuts.
Or, just make them yourself! Which is so easy and so much fresher than buying store-bought.
Once the roasted nuts are completely cooled, you can store them in an air-tight container for about a week. I like wide-mouth mason jars for this.
They never last that long in this house…we all grab big handfuls every time we walk by the jar.
More vegan snack recipes
- No Bake Oatmeal Peanut Butter Balls
- Crunchy Thai-Inspired Trail Mix
- Vegan Soft Pretzels
- Homemade Seed Crackers
- Mint Chocolate Chip Granola
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spiced Rosemary Roasted Nuts
- 1 cup raw unsalted almonds
- 1 cup raw unsalted cashews
- ½ cup raw unsalted hazelnuts
- ½ cup raw unsalted pecan halves
- 2 tablespoons pure maple syrup
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon salt or to taste
- ¾ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne or to taste
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with a sheet of parchment paper. Set aside.
- In a large bowl, combine the nuts. Pour the maple syrup over the nuts and mix well to coat evenly.
- Combine the coconut sugar, rosemary, salt, garlic powder, pepper, and cayenne in small bowl and stir well to combine.
- Pour the spice mixture over the nuts and mix well until evenly distributed.
- Pour the nut mixture onto the prepared baking sheet into one even layer. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning.
- Add another sprinkle of salt, if desired.
- Let cool on the baking sheet.
- Once completely cool, transfer to an air-tight container.