PARTNER POST: Get ready to feed a holiday crowd with appetizer recipes paired perfectly with food-friendly Cavit wines.
Roast a big batch of these spicy maple rosemary nuts and keep some for your winter gatherings and give the rest as delicious gifts with a bottle of wine to match.
I love Christmas, but I could care less about presents. For me, it’s all about holiday cheer, which includes anything from a cozy cup of hot cocoa and a great movie, to getting together with family and friends with plenty of great food and drink.
My favorite place to be at holiday gatherings 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. I never got around to photographing them last year, so they were on the top of my list of recipes to share with you this year.
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 for the holidays as well as all winter long. These Spicy Maple Rosemary Roasted Nuts have got it all.
Now let’s talk about that nice glass of red wine that I mentioned. I paired these nuts with Cavit Select Red Blend, which complemented them perfectly.
Cavit’s Select Red Blend is a rich, bold blend of Syrah, Cabernet Sauvignon, Merlot, and Teroldego. Together, these varietals produce a smooth wine that’s rich, bold, and fruity with spicy, floral undertones. The Cavit Select Red Blend is very unique and versatile, so it will pair with a wide variety of dishes.
Cavit wines hail from Trentino-Alto Adige, a region of Northern Italy, which is an exciting, progressive, and diverse wine-making region. Cavit wines are hand-picked and crafted with a quality that honors that region. I tasted the quality, and really enjoyed this wine with my Spicy Maple Rosemary Roasted Nuts.
Let’s talk about these nuts again, shall we? 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 winter. 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.
For another easy holiday appetizer, try these lamb bites. Recipe here.Print
- Author: Marcie Bidou
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Appetizer
- 4 cups mixed nuts of your choice (I used pecans, walnuts, and almonds)
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons pure maple syrup
- ½ teaspoon – 1 teaspoon cayenne pepper*
- 1½ tablespoons fresh rosemary (finely chopped (or about 3 teaspoons dried), divided)
- flaky sea salt (for sprinkling)
- Preheat the oven to 350 degrees. Place the nuts on a large rimmed baking sheet.
- Combine the melted butter with the maple syrup, cayenne pepper, and 1 tablespoon of the rosemary. Pour the mixture over the nuts and toss to coat them evenly.
- Bake for about 10 minutes, then toss once more. Bake for 5-10 minutes longer, or until the nuts are golden brown and fragrant.
- Remove from heat and immediately toss with the additional ½ teaspoon rosemary and flaky sea salt, to taste. Allow the nuts to come to room temperature and store in an airtight container for up to 2 weeks. Enjoy!
*1/2 teaspoon of the cayenne pepper is on the mild side, so add more depending on your preferred level of heat.
I'm a wife, mother, and food blogger, residing in the San Francisco Bay Area. I graduated from culinary school in March 2014, and I'm a food blogger at flavorthemoments.com, where I publish a combination of my own recipes and adaptions of others. My style of food is fresh, seasonal, and always homemade.