Sweet and Spicy Rosemary Roasted Nuts

These roasted nuts are lightly sweetened and seasoned with fresh rosemary, salt and cayenne pepper to give them a sweet, salty, spicy kick.

Sometimes I wonder what percentage of people in the US regularly follow football. It seems pretty high to me, at least here in Wisconsin. I have never been much of a sports fan myself, so I can’t say that I’d call myself a football fan. However, I’ll watch the occasional important game, especially if it’s in a social setting. And, as many of us are aware (yes, even me – though I’d probably have to Google which teams are playing), there is a pretty big one coming up. Superbowl parties have become the norm for us in the almost 5 years since we’ve moved here, but never at our house (we only have one TV and it’s in our cold, dark basement). Every year I bring some type of snacky thing. I’ve brought a football shaped cheeseball, and more than once, I’ve brought cookies.

If you need to bring a snack or appetizer to a party, Superbowl or otherwise, these Sweet and Spicy Rosemary Roasted Nuts are a perfect option. They’re easy to transport, can be made ahead of time and are the addictive combination of sweet, salty and a little spicy. Just be warned that you may need to double, or even triple the recipe if you’re sharing with a lot of people, otherwise they are sure to disappear very quickly!

5 from 1 vote

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Sweet and Spicy Rosemary Roasted Nuts

These roasted nuts are lightly sweetened and seasoned with fresh rosemary, salt and cayenne pepper to give them a sweet, salty, spicy kick. 

Prep Time10 mins

Cook Time22 mins

Total Time32 mins

Ingredients

• 9.5 ounces unsalted raw mixed nuts (see note)
• 1 Tablespoon olive oil
• 1 Tablespoon maple syrup
• 1 Tablespoon minced fresh rosemary
• 1 teaspoon kosher salt
• 1 teaspoon brown sugar
• 1/4 teaspoon cayenne pepper

Instructions

• Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Toss nuts with olive oil and maple syrup in a large bowl. Add rosemary, salt, brown sugar and cayenne. Toss well to coat. Spread nuts on the prepared baking sheet and bake until very fragrant and golden brown, about 18-22 minutes, stirring every 5-7 minutes. Cool before serving.

Notes

The bag of nuts I purchased came in a 9.5 ounce size. If yours is close to this (8-12 ounces), use the recipe as written. If you have a one pound (16 ounce) bag, double the recipe.

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Sweet and Spicy Rosemary Roasted Nuts Nutrition Notes:

Like all nuts, these ones are high in calories. While nuts are high in unsaturated (good) fats, as well as containing some protein and fiber, be sure to keep portion sizes small.