Here’s one of my go-to recipes. These Roasted Mixed Nuts with Rosemary work so well as a compliment to a cheese tray or stuffed into an attractive glass jar as a hostess gift.
The combination of sweet and savory is irresistible.
This is adapted from Ina Garten’s recipe for her Chipotle & Rosemary Roasted Nuts. It can be found in one of her older cookbooks, Barefoot Contessa: How Easy Is That?
I prefer to omit the ground chipotle powder since it makes them a bit spicy and many of our gatherings include young children. If you like spicy, go for it! They’re delicious either way!
Here’s what you need to make your own batch of Roasted Mixed Nuts with Rosemary…
- Vegetable oil – Or any neutral oil, even a light olive oil
- Kosher salt – I prefer to use the coarse grind
- Whole roasted unsalted cashews
- Whole walnut halves
- Whole pecan halves
- Whole almonds
- Pure maple syrup
- Dark brown sugar
- Freshly squeezed orange juice
- Fresh rosemary leaves
The process is fairly straightforward.
- Preheat your oven to 350°F.
- Brush a sheet pan generously with vegetable oil.
- Combine the cashews, walnuts, pecan and almonds in a large bowl.
- In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice.
- Pour the mixture over the mixed nuts and stir to fully incorporate.
- Add 2 tablespoons of the rosemary and 2 teaspoons of salt.
- Toss again to coat the nuts evenly.
- Turn onto the prepared sheet pan.
To save some clean-up time and effort, all ingredients can be combined right on the sheet pan.
I prefer to mix it all in a large bowl before turning it out onto the pan. That way, I’m sure every nut is covered with the delicious coating.
- Spread the nuts in a single layer.
- Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
- Remove from the oven and sprinkle with 2 teaspoons of salt and the remaining 2 tablespoons of rosemary.
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.
- Taste for seasoning.
When stirring and removing the roasted nuts from the pan, be sure to use a metal spatula. While hot, the coating can be quite sticky.
While your Roasted Mixed Nuts with Rosemary are roasting, the aroma coming from your oven will be wonderful.
You may want to make these when there aren’t too many people hangin out in your kitchen. Otherwise, they may disappear before they are completely cooled.
On the other hand, go ahead.
They’ll love you for it …you can always make more.
If you’re feeling adventurous, add some dried cranberries and dark chocolate bits just before serving.
You won’t hear any complaints.
roasted mixed nuts with rosemary
Adapted from Ina Garten's recipe featured in Barefoot Contessa: How Easy Is That?
Ingredients
- 2 tablespoons vegetable oil, plus more for pan
- 4 teaspoons kosher salt, divided
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup dark brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 4 tablespoons minced fresh rosemary leaves, divided
Instructions
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Preheat oven to 350°F.
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Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecan and almonds in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the mixed nuts and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
-
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
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Serve warm or cool completely and store in airtight containers at room temperature.
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