These spiced nuts are a mix of sweet, savory, and spicy flavors. They feature a warm coating of maple syrup, earthy rosemary, and a gentle kick from cayenne pepper, all baked until golden and crisp.
This recipe comes together in less than 30 minutes, making it a great choice for a last-minute appetizer or snack. It’s a simple way to make a flavorful treat for guests or just to have on hand.
Why You’ll Love Maple Rosemary Spiced Nuts
- Roasting in a single layer ensures the nuts toast evenly and develop a crisp texture.
- Stirring halfway through prevents the nuts on the edges from burning and helps all sides get properly coated and cooked.
- Adding some fresh rosemary at the end provides a fresh, aromatic finish that complements the cooked rosemary flavor.
Maple Rosemary Spiced Nuts Ingredients
- Mixed Nuts: Use raw, unsalted nuts for this recipe. Pecans, walnuts, and almonds are a classic combination, but cashews or hazelnuts would also work well.
- Pure Maple Syrup: Be sure to use pure maple syrup, not pancake syrup, for the best flavor.
- Fresh Rosemary: Fresh rosemary offers a more potent and less woody flavor than dried. Finely chopping it helps it adhere to the nuts.
- Cayenne Pepper: This adds a gentle warmth. You can adjust the amount based on your preference for heat.
- Flaky Sea Salt: This is for finishing. Its large crystals add a pleasant crunch and a burst of saltiness that contrasts with the sweetness.
Exact quantities are in the recipe card below.
How to Make Maple Rosemary Spiced Nuts
Step 1: Prepare the Coating and Nuts
Start by preheating your oven and lining a baking sheet. In a large bowl, whisk together the melted butter, maple syrup, most of the rosemary, cayenne, and salt. Then, add your nuts and toss them until every nut is coated in the glaze.
Step 2: Roast the Nuts
Spread the coated nuts onto your prepared baking sheet in an even layer. Bake them for about 10 minutes, then take them out for a quick stir. Return them to the oven to finish roasting until they are fragrant and lightly browned.
Step 3: Finish and Cool
Once the nuts are done, immediately sprinkle them with the remaining fresh rosemary and some flaky sea salt while they are still warm on the baking sheet. Let them cool completely on the sheet; this is key to getting them nice and crispy.
Storage Tips for Maple Rosemary Spiced Nuts
Store the cooled nuts in an airtight container at room temperature for up to 2 weeks. They do not need to be refrigerated. Freezing is not recommended as it can affect their texture.
Expert Tips for Maple Rosemary Spiced Nuts
- The maple syrup can cause the nuts to burn quickly toward the end of cooking. Keep a close eye on them during the last few minutes.
- Fresh rosemary provides the best flavor, but you can substitute 1 ½ teaspoons of dried rosemary if needed. Add it all to the coating mixture at the beginning.
- Adjust the amount of cayenne pepper to your liking. Use ½ teaspoon for a mild warmth or 1 teaspoon for more of a kick.
- Feel free to use any combination of your favorite raw, unsalted nuts. Cashews and hazelnuts are also great options.
What to Serve with Maple Rosemary Spiced Nuts?
These nuts are a standalone snack but also pair nicely with a cheese board or a simple cocktail.
Maple Rosemary Spiced Nuts Recipe FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary. Use about 1 ½ teaspoons of dried rosemary and add it all to the maple syrup mixture before baking.
My nuts came out sticky instead of crispy. What went wrong?
The most common reason for sticky nuts is not letting them cool completely. They crisp up significantly as they cool on the baking sheet. Also, ensure you’re baking them long enough to caramelize the sugar properly.
Can I make this recipe with different spices?
Certainly. You could swap the rosemary for thyme, or add other warm spices like cinnamon, nutmeg, or allspice along with the cayenne for a different flavor profile.
Maple Rosemary Spiced Nuts
Ingredients
- 4 cups mixed raw nuts such as pecans, walnuts, and almonds, about 450g
- 2 tablespoons unsalted butter melted, 28g
- 3 tablespoons pure maple syrup 45ml
- 1 ½ tablespoons finely chopped fresh rosemary divided
- ½ to 1 teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, maple syrup, 1 tablespoon of the chopped rosemary, cayenne pepper, and kosher salt.
- Add the mixed nuts to the bowl and toss until they are evenly coated in the syrup mixture.
- Spread the nuts in a single layer on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven and stir the nuts to promote even cooking.
- Return the sheet to the oven and bake for another 5 to 10 minutes. The nuts are done when they are toasted and fragrant. Watch them closely so the glaze doesn't burn.
- Remove the baking sheet from the oven. Immediately sprinkle the nuts with the remaining ½ tablespoon of rosemary and a pinch of flaky sea salt.
- Let the nuts cool completely on the baking sheet. They will become crisp as they cool down.
