Honey Roasted Nuts with Rosemary
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These honey roasted nuts with rosemary are a salty snack to put out with drinks. They have a mellow honey sweetness and the distinctive aroma of fresh rosemary.
You can use any kind of nuts in the mix. Walnuts are good and I like mixing them with almonds and cashews, sometimes pecans and peanuts too, so there’s a bit of variety to choose from.
I roast the nuts plain before tossing them with honey and rosemary butter. By the time they’ve cooled, the nuts are toasted all the way through and a few have stuck together in little clusters. A bowl of them feels right at home on a holiday cheese board.
Honey Roasted Nuts at a Glance
Why You’ll Love It
- Sweet, salty and herby: Fresh rosemary gives the honey glaze a woodsy flavor, and the nuts are salty enough to pair with drinks.
- Pick your own mix: I usually make my own a bit walnut-heavy but you can make the entire batch with cashews, add pecans for some variety, or use any mixture you prefer.
- Ready ahead of time: The nuts are served at room temperature, so you can roast them before you start on the rest of the party food.
Honey Roasted Nuts with Rosemary Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Raw, unsalted nuts: Pick whole almonds or cashews and large walnut or pecan pieces. Keep in mind that similar-sized pieces are easier to roast evenly.
- Honey: Something runny such as raw California honey is easy to stir into the melted butter. Manuka honey works if you enjoy its stronger flavor.
- Fresh rosemary: Pull the leaves off the stems and chop them finely. I always save a few whole sprigs for a garnish.
- Unsalted butter and olive oil: Melt them with the honey to make a mixture that’s easy to toss with the toasted nuts.
- Salt: Use the measured amount for raw, unsalted nuts, then taste a cooled nut before adding any extra.
How to Make Honey Roasted Nuts with Rosemary
The full instructions with weights and measurements are in the recipe card below.
- Roast the nuts: Spread them over a lined baking sheet and roast, stirring occasionally.
- Warm the honey mixture: Microwave the butter, honey, olive oil, chopped rosemary and salt, then stir until the butter melts.
- Season and roast again: Toss the warm nuts with the honey mixture, spread them back on the tray and roast until lightly browned.
- Let the nuts cool: Leave them on the tray and stir occasionally to break up the larger clusters.
Tips for Oven-Roasted Mixed Nuts
Spread the nuts in a single layer so you can stir them without spilling them. Small pieces and nuts near the edges of the tray can darken more quickly. Stir from the edges toward the center to move those pieces away from the hottest spots.
I like to take a look a few minutes into the second roast. Once the nuts are lightly browned, take them out. If you wait for the honey to darken all over, the smallest pieces can taste quite bitter by the time the batch cools.
Handy Equipment
- Rimmed baking sheet for spreading the nuts out in one layer.
- Parchment paper for lining the tray. Foil works here too.
- Microwave-safe glass mixing bowls to warm the honey mixture and tossing the nuts.
- Measuring cups and spoons for measuring the butter, oil and seasonings.
- Chef’s knife and cutting board for chopping the rosemary.
- Silicone spatula for stirring the honey mixture and scraping it into the mixing bowl.
Serving Rosemary Roasted Nuts
I usually put these out with sharp cheddar and apple slices. They’re also good in small bowls with drinks, especially if you’re serving canapés and want to offer something people can nibble on between bites of those.
How to Store Honey Roasted Mixed Nuts
- Store: Cool completely. Keep airtight at room temperature for up to 1 week.
- Make ahead: Roast the nuts a day or two before serving. Keep them sealed until serving.
Honey Roasted Nuts FAQs
This recipe contains butter and honey, making them vegetarian but not vegan.
Sure, as long as you use two baking sheets to give each batch room to spread out. Check both trays because they may brown at different rates. If you only have one tray, bake one batch at a time.
The honey mixture is soft when it’s warm. Give the nuts time to cool before judging the texture.
Yes. Pack the cooled nuts in clean, dry jars with airtight lids. Add the date and an ingredient label that names the nuts and butter.
Honey Roasted Nuts with Rosemary
Ingredients
- 1 pound (about 450g) raw, unsalted nuts, whole or in large pieces
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 tablespoons honey
- 1 teaspoon salt, plus more to taste if needed
- Fresh rosemary sprigs
Equipment
- Rimmed baking sheet
- Parchment paper or foil
- Microwave-safe glass bowl
- Mixing bowl
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Silicone spatula
Method
- Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper. Spread the nuts out in a single layer.
- Roast for about 12 minutes, stirring occasionally.
- Meanwhile, put the butter, olive oil, chopped rosemary, honey and salt in a microwave-safe bowl. Microwave for about 30 seconds, then stir until the butter melts.
- Carefully transfer the warm nuts to a mixing bowl. Pour in the honey mixture and stir to distribute it evenly.
- Spread the nuts back over the lined baking sheet. Roast for about 10 minutes more, stirring and checking frequently, until lightly browned.
- Cool the nuts on the tray, stirring occasionally to separate large clusters. Taste a cooled nut and add more salt if needed.
- Serve at room temperature. Garnish with fresh rosemary sprigs if desired.
Notes
- Allow extra time for the nuts to cool completely.
The Appeal of Rosemary and Honey
Rosemary always makes the kitchen smell wonderful, and it’s lovely with the taste of toasted nuts. I like how much character this recipe has for something as familiar as a bowl of mixed nuts.
Other Recipes to Try
- Crispy baked Camembert has a crunchy breadcrumb crust and cranberry orange sauce.
- These cheeseball recipes include cheddar, blue cheese and a sweet option!
- If you like savory snacks with a crisp edge, try my parsnip crisps.
- These pears with blue cheese are a good pick if you love fruit and cheese together.
- My baked veggie pakoras are oven-baked vegetable fritters.
