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Spicy Maple Rosemary Nuts

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  • Author: Marcie Bidou
  • Total Time: 25 minutes
  • Yield: 4 cups 1x


Units Scale
  • 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)


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.


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.


*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


  • 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
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