Roast a big batch of these spicy maple rosemary nuts, keep some for your upcoming gatherings and give the rest as delicious gifts.
My favorite place to be at parties happens to be the appetizer table. I love nibbling on different foods that compliment a nice glass of red wine. That’s where these Spicy Maple Rosemary Roasted Nuts come in. I made them about 3 times between Thanksgiving and Christmas last year, and also gave them away as gifts.
These nuts are so special because of the combination of flavors. We’ve got sweet maple syrup combined with a kick of cayenne pepper for some sweet heat, then there’s fresh rosemary and flaky sea salt added to the mix. That whole sweet-salty-spicy thing gets me every time, and the rosemary makes this festive throughout the year. 
These are extremely easy to make — we’re talking 5 minutes of prep and 20 minutes of cook time. You can even make them ahead as they keep in an airtight container for a few weeks. I live for make-ahead recipes, because I’d rather be part of the party than be in the kitchen slaving while everyone else has fun.
These nuts are perfect for holiday parties, Christmas, New Years, and right on through the year. I’ll be serving them at this year’s Super Bowl party (yes I’m thinking about that already!). They’re so versatile and are one of my go-to appetizers because they always please the crowd.
Step by Step Guide to Making Spicy Maple Rosemary Nuts
Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C).
Get a large rimmed baking sheet ready. This will ensure your nuts roast evenly and the flavorful coating doesn’t drip off.
Choose Your Nuts:
Measure out 4 cups of mixed nuts. While the recipe suggests pecans, walnuts, and almonds, feel free to choose your favorites or experiment with different combinations.
Prepare the Coating:
In a medium-sized bowl, melt 2 tablespoons of unsalted butter. You can do this in the microwave in short bursts, stirring between each to ensure even melting.
To the melted butter, add:
3 tablespoons of pure maple syrup for sweetness.
½ to 1 teaspoon of cayenne pepper, adjusting based on your preferred heat level.
1 tablespoon of finely chopped fresh rosemary. If you’re using dried rosemary, 3 teaspoons should suffice.
Stir the mixture until well combined.
Coat the Nuts:
Place your chosen nuts on the prepared baking sheet.
Pour the butter and maple mixture over the nuts, ensuring they’re evenly coated. Gently toss or stir them around to spread the mixture.
Baking:
Place the baking sheet in the preheated oven.
Allow the nuts to roast for about 10 minutes.
After 10 minutes, remove the sheet from the oven and give the nuts a good stir or toss to ensure even roasting.
Return them to the oven and bake for an additional 5-10 minutes. You’ll know they’re done when they’ve turned a lovely golden brown color and release a mouth-watering aroma.
Final Touches:
Once done, remove the nuts from the oven.
While they’re still hot, sprinkle over the remaining ½ tablespoon (or 1½ teaspoons) of rosemary.
Finish with a sprinkle of flaky sea salt, adjusting to your taste preference. This will enhance the flavor and add a nice textural contrast.
Cooling and Storing:
Allow the nuts to cool down to room temperature on the baking sheet. This will help them crisp up further.
Once cooled, transfer the nuts to an airtight container. They’ll keep fresh for up to two weeks, making them a great snack to have on hand or to gift to friends and family.
Spicy Maple Rosemary Nuts
- Total Time: 25 minutes
- Yield: 4 cups 1x
Ingredients
- 4 cups mixed nuts of your choice (I used pecans, walnuts, and almonds)
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons pure maple syrup
- 1/2 teaspoon – 1 teaspoon cayenne pepper*
- 1 1/2 tablespoons fresh rosemary (finely chopped (or about 3 teaspoons dried), divided)
- flaky sea salt (for sprinkling)
Instructions
Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C).
Get a large rimmed baking sheet ready. This will ensure your nuts roast evenly and the flavorful coating doesn’t drip off.
Choose Your Nuts:
Measure out 4 cups of mixed nuts. While the recipe suggests pecans, walnuts, and almonds, feel free to choose your favorites or experiment with different combinations.
Prepare the Flavorful Coating:
In a medium-sized bowl, melt 2 tablespoons of unsalted butter. You can do this in the microwave in short bursts, stirring between each to ensure even melting.
To the melted butter, add:
3 tablespoons of pure maple syrup for sweetness.
½ to 1 teaspoon of cayenne pepper, adjusting based on your preferred heat level.
1 tablespoon of finely chopped fresh rosemary. If you’re using dried rosemary, 3 teaspoons should suffice.
Stir the mixture until well combined.
Coat the Nuts:
Place your chosen nuts on the prepared baking sheet.
Pour the butter and maple mixture over the nuts, ensuring they’re evenly coated. Gently toss or stir them around to spread the mixture.
Baking:
Place the baking sheet in the preheated oven.
Allow the nuts to roast for about 10 minutes.
After 10 minutes, remove the sheet from the oven and give the nuts a good stir or toss to ensure even roasting.
Return them to the oven and bake for an additional 5-10 minutes. You’ll know they’re done when they’ve turned a lovely golden brown color and release a mouth-watering aroma.
Final Touches:
Once done, remove the nuts from the oven.
While they’re still hot, sprinkle over the remaining ½ tablespoon (or 1½ teaspoons) of rosemary.
Finish with a sprinkle of flaky sea salt, adjusting to your taste preference. This will enhance the flavor and add a nice textural contrast.
Cooling and Storing:
Allow the nuts to cool down to room temperature on the baking sheet. This will help them crisp up further.
Once cooled, transfer the nuts to an airtight container. They’ll keep fresh for up to two weeks, making them a great snack to have on hand or to gift to friends and family.
Notes
*1/2 teaspoon of the cayenne pepper is on the mild side, so add more depending on your preferred level of heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 5g
- Sodium: 1mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 4mg
