Rosemary Spiced Nuts Recipes

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ROSEMARY SPICED NUTS



Rosemary Spiced Nuts image

These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.

Provided by Peter Mcquaid

Categories     easy, quick, finger foods, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound unsalted mixed nuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar or granulated sugar
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

Steps:

  • Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
  • While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY SPICED MIXED NUTS



Rosemary Spiced Mixed Nuts image

Provided by Brandon Matzek

Number Of Ingredients 7

1 pound unsalted mixed nuts (I used cashews, walnuts and almonds here)
1 tablespoon melted butter
1 tablespoon maple syrup (not imitation)
2 tablespoons + 1 teaspoon chopped fresh rosemary, divided
1 tablespoon dark brown sugar
½ teaspoon cayenne pepper
2 teaspoons flaky sea salt or kosher salt, plus more to taste

Steps:

  • Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*
  • As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.

SPICED ROSEMARY NUTS



Spiced Rosemary Nuts image

Provided by Marc Murphy

Time 25m

Yield 6 servings

Number Of Ingredients 5

3 cups salted mixed nuts
2 tablespoons unsalted butter, melted
2 tablespoons coarsely chopped fresh rosemary
2 tablespoons packed dark brown sugar
1/2 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.
  • Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.

SPICY ROSEMARY NUTS



Spicy Rosemary Nuts image

Provided by Giada De Laurentiis

Time 30m

Yield 8 servings

Number Of Ingredients 8

Vegetable oil cooking spray
1 large egg white
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon dried rosemary
1/4 teaspoon cayenne pepper
2 cups raw cashew nuts
1 cup raw shelled sunflower seeds

Steps:

  • Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
  • Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

Nutrition Facts : Calories 316 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 9 grams, Sugar 5 grams

ROSEMARY-SPICED NUTS



ROSEMARY-SPICED NUTS image

Categories     Nut     Bake     Cocktail Party     Edible Gift

Number Of Ingredients 7

1/2 lb roasted, unsalted whole cashews
1/2 lb. whole almonds
2 tbl. minced fresh rosemary leaves
1/4 tsp. cayenne pepper
1 tbl. coarse sea salt
2 tbl. butter
2 tsp. brown sugar

Steps:

  • 1. Preheat oven to 350 degrees. 2. Place the minced rosemary, cayenne & salt in a large bowl; add nuts. 3. In a small saucepan, melt the butter; remove from heat & stir in the brown sugar. 4. Pour the butter over the nuts; toss well to coat evenly with the herbs & spices. 5. Spread the nuts in a single layer on a large baking sheet & warm in the oven for 5 minutes, stirring halfway through baking time.

ROSEMARY-LEMON SPICED NUTS



Rosemary-Lemon Spiced Nuts image

Make and share this Rosemary-Lemon Spiced Nuts recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Lunch/Snacks

Time 55m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 8

1 large egg white
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 teaspoon salt
1 lb unsalted nuts use walnuts, almonds and hazelnuts
1/2 cup packed light brown sugar
1 tablespoon minced fresh rosemary
1/4 teaspoon red pepper flakes

Steps:

  • COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
  • SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.).

ROSEMARY ROASTED NUTS



Rosemary Roasted Nuts image

These elegant mixed nuts perk up a plate of seasonal snacks.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 5

2 cups mixed nuts, such as cashews, walnuts, and pecans
4 tablespoons (1/2 stick) butter
1/3 cup packed light-brown sugar
1 teaspoon chopped fresh rosemary
Coarse salt

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
  • In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
  • Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

Nutrition Facts : Calories 267 g, Fat 23 g, Fiber 1 g, Protein 4 g

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