Crunchy, addictive, and balanced with sweet and savory notes, these Maple Rosemary Roasted Nuts are an effortless snack or appetizer you’ll reach for again and again. They come together in about 20 minutes and can be adapted to your favorite nuts, herbs, and spices.
When I host friends or family, I love planning a selection of simple appetizers. A warm, cheesy artichoke dip tastes like a treat, and a colorful crudités platter makes snacking on vegetables fun. These Maple Rosemary Roasted Nuts are about as easy as it gets — nearly hands-off, but full of flavor.
They work beautifully on a cheese board or as part of a holiday spread and are a dependable option when you want something flavorful without a lot of prep. Serve them at room temperature; guests always come back for more.
Why you’ll love this recipe:
- Sweet, savory, and subtly spicy—perfectly addictive as a snack or appetizer.
- Minimal ingredients and about 20 minutes from start to finish.
- Easy to customize with different nuts, herbs, or spices to suit the season or your taste.
- Naturally gluten-free and simple to make dairy-free or vegan with an oil swap for the butter.
Recipe ingredients
- Nuts — A mix of raw almonds, walnuts, and pecans works wonderfully. Peanuts, cashews, pistachios, or hazelnuts are also great. Use raw nuts for the best neutral flavor.
- Unsalted butter — Adds richness. Substitute a neutral oil (vegetable, avocado, or coconut oil) to make the recipe dairy-free or vegan.
- Pure maple syrup — Provides sweetness and a glossy coating. Honey can be substituted if you prefer; add up to 1 tablespoon more if you like a sweeter result.
- Fresh rosemary — Finely chopped. If using dried herbs, use about 1 1/2 teaspoons dried rosemary in place of the fresh.
- Cayenne pepper — Gives a subtle heat. Increase or omit according to your spice preference. You can also swap in other spices like chili powder, smoked paprika, or ground cinnamon for a different flavor profile.
- Salt — A pinch in the coating and a final sprinkle of flaky sea salt to finish brings the flavors together. If you don’t have flaky sea salt, add an extra 1 teaspoon of kosher or table salt before roasting.
See the recipe card below for exact quantities and full instructions.
How to make Maple Rosemary Roasted Nuts
Roasting these nuts requires very little prep and just a short time in the oven. Keep a close eye during the final minutes—nuts go from fragrant to overdone quickly.
Pro tip: The suggested roasting time is an estimate. When the nuts release a warm, toasty aroma they are nearly done; watch them closely and remove them as soon as they turn golden.
- Preheat the oven to 350°F (175°C). Spread 3.5 cups of raw nuts in a single layer on a large rimmed baking sheet.
- In a small bowl, melt 2 tablespoons of unsalted butter (or warm 2 tablespoons oil). Stir in 3 tablespoons of pure maple syrup, 1/2 teaspoon cayenne (or to taste), 1 tablespoon of finely chopped fresh rosemary, and 1/2 teaspoon salt. Pour over the nuts and toss to coat evenly.
- Bake for about 10 minutes, then stir or shake the pan to redistribute. Return to the oven and bake an additional 5–10 minutes, watching carefully. The nuts should be golden and fragrant.
- Remove the pan from the oven and immediately sprinkle with the remaining 1/2 teaspoon chopped rosemary and flaky sea salt to taste. Let cool to room temperature before serving so they crisp up.
Recipe FAQs
Yes. Roasting intensifies the nuts’ natural oils and boosts their nutty flavor while making them crunchier.
Almonds, pecans, walnuts, peanuts, cashews, pistachios, and hazelnuts all roast nicely. Avoid pine nuts for roasting—they burn quickly. Seeds like pumpkin seeds and sunflower seeds are excellent additions.
They’ll smell toasty and fragrant. Because they can burn fast, begin checking as soon as you notice the aroma and remove them when they reach a light golden color.
Stored in an airtight container at room temperature, roasted nuts keep well for up to two weeks.
Recipe notes
- Watch the oven. Roasting times vary by oven and nut size; check frequently near the end.
- Use raw nuts for a neutral base; pre-flavored or salted nuts can affect the final taste.
- Customize freely. Swap or add spices—smoked paprika, cinnamon, or cumin work great depending on your mood.
- Storage. Keep cooled nuts in an airtight container for up to two weeks for best quality.
More appetizer recipes you’ll love:
- Antipasto skewers
- Air fryer meatballs
- Baked zucchini chips with Greek yogurt ranch
- Deviled eggs with bacon
- Endive salad bites with pears, blue cheese, and pecans
- Mini goat cheese balls with cranberries and pistachios
- Smoked salmon appetizer bites
- White bean hummus
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Maple Rosemary Roasted Nuts — Recipe Card
Servings: 28 (about 0.25 cup per serving) • Prep: 5 mins • Cook: 20 mins • Total: 25 mins
Ingredients
- 3.5 cups raw mixed nuts (almonds, walnuts, pecans suggested)
- 2 tablespoons unsalted butter, melted (or 2 tablespoons oil for dairy-free)
- 3 tablespoons pure maple syrup
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 tablespoons fresh rosemary, finely chopped, divided
- 1/2 teaspoon salt (plus extra for finishing if not using flaky sea salt)
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Arrange nuts in a single layer on a rimmed baking sheet.
- Mix melted butter or oil with maple syrup, cayenne, 1 tablespoon chopped rosemary, and 1/2 teaspoon salt. Toss nuts to coat and spread evenly on the sheet.
- Bake about 10 minutes, stir, then bake another 5–10 minutes until golden and fragrant. Watch closely to avoid burning.
- Remove from oven and immediately toss with remaining 1/2 teaspoon rosemary and flaky sea salt to taste. Cool to room temperature before serving.
Nutrition (per 0.25 cup)
Approximate: 122 kcal; Carbs 4 g; Protein 3 g; Fat 11 g; Fiber 2 g; Sugar 2 g. Nutrition estimates are for guidance only.
Note: This recipe was originally published in December 2016. Step-by-step photos and additional recipe details have been added to improve clarity.