Spiced Rosemary and Thyme Nuts

I wish the fragrance of these Spiced Rosemary and Thyme Nuts while they are roasting could be stuffed into a candle scent. Because it’s just plain heavenly. Warm and nutty, and embraced in the freshness of rosemary and thyme, these nuts are my kind of irresistible.

More than 10 years ago, I was introduced to some spiced nuts that quickly became a holiday staple for my family. I have made a batch or two or three every single year since then. They make for an easy make-ahead party nibble, a beautiful hostess gift, or an extra special snack. And they were the inspiration for these Spiced Rosemary and Thyme Nuts.

I’ve been making these herby nuts for quite a few years now, and they’re always quick to disappear. The natural beauty of fresh herbs provides an earthy loveliness. Add to that a teensy bit of spice from cayenne, cumin, and black pepper, and you’ve got yourself a whole lotta yum. I recommend a double batch. You won’t regret it.

Spiced Rosemary and Thyme Nuts

Yield: 3 cups


  • 3 c. large whole nuts - I like to use 1 c. cashews, 1 c. pecans, and 1 c. almonds
  • 2 T. olive oil
  • 2 T. coarsely chopped fresh rosemary leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1 T. sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper


Preheat oven to 300°.

Place nuts in a medium heatproof bowl. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.


Adapted from my favorite roasted nuts recipe, Peg's Spiced Nuts.


32 Responses to “Spiced Rosemary and Thyme Nuts”

  1. #
    Katrina @ Warm Vanilla Sugar — December 5, 2012 at 7:40 am

    Gotta love nuts like these for snacking with the fam! Love this recipe :)

  2. #
    Sommer@ASP — December 5, 2012 at 8:03 am

    Perfection! I could just snack on these all day long…

  3. #
    Shaina — December 5, 2012 at 9:59 am

    I love roasted nuts for the holidays. They make great gifts…if you can resist eating all of them.

  4. #
    TidyMom — December 5, 2012 at 10:05 am

    oh these would make a great gift or party snack!! thanks for sharing Brenda!

  5. #
    Cookin' Canuck — December 5, 2012 at 10:17 am

    I would buy that candle scent immediately! These make the perfect cocktail snack during the holidays or anytime. Love these, Brenda!

  6. #
    Maria — December 5, 2012 at 10:22 am

    I could eat WAY too many of these:)

  7. #
    Laura (Tutti Dolci) — December 5, 2012 at 10:34 am

    Rosemary and thyme are my favorite herbs, these nuts are a perfect holiday snack!

  8. #
    Aggie — December 5, 2012 at 10:46 am

    Mmmmm, I can smell these from here Brenda!! Love having a bowl of spiced nuts for snacking during the holidays. These look wonderful!

  9. #
    Jen @ Jen's Favorite Cookies — December 5, 2012 at 10:54 am

    Adding herbs to spiced nuts sounds like a genius idea. I cannot wait to try this!

  10. #
    Heather | Farmgirl Gourmet — December 5, 2012 at 10:58 am

    This is one of my favorite holiday snacks. Next to cookies of course. :) Beautiful pics B. XO and Happy Holidays friend!


  11. #
    Bree — December 5, 2012 at 12:09 pm

    These look amazing!

  12. #
    Katie — December 5, 2012 at 1:50 pm

    Oh wow… these look fabulous. I’ve never spiced my own nuts. I love the simple variations that pack bold flavors!

  13. #
    Angie — December 5, 2012 at 2:36 pm

    Love this idea for savory nuts, nice!

  14. #
    Diane (createdbydiane) — December 5, 2012 at 4:02 pm

    Oh these look delicious!

  15. #
    Paula — December 5, 2012 at 4:45 pm

    I’ve seen spiced nut recipes but never before with the rosemary and thyme. What a nice addition. Perfect for gift-giving.

  16. #
    Maria — December 5, 2012 at 5:18 pm

    These look great, but I have a quick question. Do you start with unsalted nuts? I noticed you added salt as part of the recipe, so I was just wondering. thanks.

    • Brenda replied on December 6th, 2012 at 1:37 pm

      Hi Maria – I don’t tend to like things overly salty, and do use unsalted nuts. If you like your snacks salty, you could either start with salted nuts or add more salt in the recipe.

  17. #
    Julia {The Roasted Root} — December 5, 2012 at 6:04 pm

    Roasted nuts are a delicious and healthful snack! I love the addition of rosemary – so earthy, salty and marvelous!

  18. #
    Cassie | Bake Your Day — December 5, 2012 at 8:43 pm

    Rosemary nuts are my absolute favorite. No self control when it comes to these!

  19. #
    Robyn | Add a Pinch — December 6, 2012 at 7:33 am

    I adore rosemary and thyme nuts! They are just amazing!

  20. #
    cheryl — December 6, 2012 at 2:32 pm

    You’re bringing these for Christmas right?!?! mmmmmmm

  21. #
    Jayne — December 6, 2012 at 10:36 pm

    So many good spiced nuts recipes! Which one? Which one? This looks like the one…

  22. #
    Tara @ Unsophisticook — December 7, 2012 at 3:10 pm

    Love this savory combination!

  23. #
    nest of posies — December 10, 2012 at 1:22 pm

    you totally have read my mind today! i was craving some of these! beautiful pictures.

  24. #
    Tara — December 15, 2012 at 1:13 am

    Just pulled these out of the oven! They were fantastic and my apartment smells amazing. I used paprika because I am out of cayanne, but made no other changes.

    • Brenda replied on December 19th, 2012 at 10:15 pm

      I’m so glad you liked these, Tara. Yay! Thanks for coming back to let me know.

  25. #
    Jessica — December 21, 2012 at 10:49 pm

    I just made four batches of these to give as gifts and to have around for holiday guests. They are SO GOOD. Thank you for sharing your recipe with the world – I will recommend it widely!

  26. #
    Myriam — December 11, 2014 at 8:34 am

    So delicious! I put them in a salad last night and on some roasted acorn squash! Savory and a little spicy!

    • Brenda replied on December 13th, 2014 at 8:13 am

      That sounds wonderful!!


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