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Honey roasted mixed nuts and rosemary sprigs.
Victoria Haneveer

Honey Roasted Nuts with Rosemary

These honey roasted mixed nuts are made with fresh rosemary, honey and butter. They’re a sweet and salty snack for drinks or a cheese board.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 Snack Portions
Course: Appetizers
Ingredients Method Notes

Ingredients
 

For the Nuts
  • 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
Optional Garnish
  • 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
 

  1. Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper. Spread the nuts out in a single layer.
    2. Use foil if you haven't got parchment.
  2. Roast for about 12 minutes, stirring occasionally.
  3. 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.
    4. Heat for a few more seconds if needed.
  4. Carefully transfer the warm nuts to a mixing bowl. Pour in the honey mixture and stir to distribute it evenly.
  5. Spread the nuts back over the lined baking sheet. Roast for about 10 minutes more, stirring and checking frequently, until lightly browned.
    6. Take them out sooner if the honey starts to get too dark.
  6. Cool the nuts on the tray, stirring occasionally to separate large clusters. Taste a cooled nut and add more salt if needed.
  7. Serve at room temperature. Garnish with fresh rosemary sprigs if desired.

Notes

  • Allow extra time for the nuts to cool completely.