Crunchy, addictive and full of sweet-and-savory flavor, these Maple Rosemary Roasted Nuts make a perfect snack or appetizer. They’re quick to prepare—ready in about 20 minutes—and can be customized with your favorite nuts, herbs and spices for every occasion.
These nuts are a simple yet elegant addition to any gathering. They pair beautifully with a cheese board, charcuterie platter or a holiday spread. The combination of maple syrup and rosemary gives a bright, slightly sweet profile, while a touch of cayenne adds a subtle warm kick.
Use raw, unsalted nuts for the cleanest flavor and the best texture. Swap the butter for a neutral oil to make the recipe dairy-free and vegan. Experiment with different nut blends and seasonings to match the event or your personal taste.
Why you’ll love this recipe:
- Sweet, savory and crunchy — a snack people keep reaching for.
- Minimal ingredients and simple steps make it fast to prepare.
- Highly customizable: change the nuts, herbs or spice level easily.
- Naturally gluten-free and easily made vegan with a butter swap.
Recipe ingredients
- Nuts — A mix of almonds, walnuts and pecans works wonderfully; peanuts, cashews, pistachios or hazelnuts are also excellent. For best results use raw, unsalted nuts.
- Butter or oil — Unsalted butter adds richness; substitute an oil (like avocado or light olive oil) to keep the recipe dairy-free.
- Maple syrup — Adds natural sweetness; honey can be used as an alternative. Increase by a tablespoon if you prefer a sweeter coating.
- Rosemary — Fresh rosemary gives a fragrant, savory note. Use dried herbs at about one-third the volume if fresh isn’t available.
- Cayenne pepper — Adds gentle heat. Adjust from none to a full teaspoon depending on your spice preference, or swap for chili powder or smoked paprika.
- Flaky sea salt — A finishing sprinkle of flaky salt enhances the flavors. If you don’t have flaky salt, add an extra 1 teaspoon of regular salt before baking.
See the recipe card below for exact quantities and full instructions.
How to make roasted almonds, walnuts and pecans
Roasting these nuts is quick and requires almost no prep. Below is a straightforward method that yields glossy, evenly coated nuts with a crisp finish.
Pro tip: Oven temperatures vary—watch the nuts closely as they finish. They’ll smell fragrant right before they become fully done, and they can burn very quickly.
- Preheat the oven to 350°F (175°C). Spread the raw nuts in a single layer on a large rimmed baking sheet.
- In a small bowl, melt the butter (or warm the oil) and whisk in the maple syrup, cayenne, 1 tablespoon of finely chopped rosemary and 1/2 teaspoon salt. Pour the mixture over the nuts and toss until evenly coated, then spread the nuts back into a single layer.
- Bake for about 7–10 minutes, then give the nuts a good stir. Return to the oven and bake another 5–10 minutes, or until they turn golden and release a warm, nutty aroma.
- Remove the pan from the oven and immediately toss the hot nuts with the remaining 1/2 teaspoon rosemary and a pinch of flaky sea salt to taste. Let cool to room temperature before serving so they crisp up.
Recipe FAQs
Yes. Roasting intensifies each nut’s natural flavor and creates a crunchier texture.
Almonds, pecans, walnuts, peanuts, cashews, pistachios and hazelnuts roast well. Small, thin nuts or seeds like pine nuts may burn quickly, so use caution. Sunflower seeds and pepitas are also great mixed in.
The best cue is aroma—the nuts will smell toasty and fragrant. Watch them closely once you detect the scent, as they can go from perfect to overcooked in a short time.
Store cooled nuts in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate or freeze.
Recipe notes
- Timing: Oven temperatures differ; start checking early and remove the nuts when they’re fragrant and lightly golden.
- Nuts: Use raw, unsalted nuts for the cleanest flavor and best texture.
- Customization: Try different spice blends—cinnamon for warmth, smoked paprika for depth, or extra cayenne for heat.
- Storage: Keep in an airtight container at room temperature up to two weeks; refrigerate to extend shelf life.
Maple Rosemary Roasted Nuts
Servings: 28 (about 0.25 cup per serving)
Prep Time: 5 mins • Cook Time: 20 mins • Total: 25 mins
Sweet, savory and utterly addictive—these roasted nuts are easy to make and perfect for gifting, sharing at parties or keeping on the snack table.
Ingredients
- 3 1/2 cups raw mixed nuts (almonds, walnuts, pecans, or your choice)
- 2 tablespoons unsalted butter, melted (or substitute 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) or 1 1/2 teaspoons dried
- 1/2 teaspoon salt (add 1/2 teaspoon more if not finishing with 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.
- Whisk together melted butter (or oil), maple syrup, cayenne, 1 tablespoon chopped rosemary and 1/2 teaspoon salt. Pour over nuts and toss to coat evenly.
- Bake for 7–10 minutes, stir, then bake another 5–10 minutes until nuts are golden and fragrant. Stay nearby to prevent burning.
- Remove from oven and immediately toss with remaining 1/2 teaspoon rosemary and a sprinkle of flaky sea salt to taste. Let cool fully to room temperature before serving so they crisp up.
Notes
- Use raw, unsalted nuts for best results.
- To make vegan, replace butter with an oil such as avocado or light olive oil.
- Try different seasonings: chili powder, ground cinnamon or smoked paprika are all delicious alternatives.
- Store cooled nuts in an airtight container up to two weeks at room temperature.
Nutrition (per 0.25 cup)
Calories: 122 kcal • Carbohydrates: 4 g • Protein: 3 g • Fat: 11 g • Fiber: 2 g • Sugar: 2 g
Nutrition is estimated and provided for guidance only.
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Note: This recipe was originally published in December 2016 and has since been updated with step-by-step photos and additional recipe details.