Maple Rosemary Spiced Nuts
A mix of roasted nuts coated in a sweet and savory glaze of maple syrup, fresh rosemary, and a hint of cayenne pepper.
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.
Notes
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.