Rosemary Thyme Spiced Nuts
Rosemary Thyme Spiced Nuts are incredibly easy to make. Lightly spiced and beautifully fragrant with the earthiness of herbs, this spiced nuts recipe is great for nibbling and gifting!
I wish I could bottle up the fragrance of these Rosemary Thyme Spiced Nuts while they are roasting. It would make a heavenly candle scent! Warm and nutty, and embraced by fresh rosemary and thyme, these nuts are my kind of irresistible.
I’ve been making this spiced nuts recipe for years, gifting the nuts in pint jars and smaller half-pint jars, with ribbons tied around the top. And offering them as little nibbles before a larger meal. They’re a welcome addition to any cheese tray, always quick to disappear!
Many, many years ago, I was introduced to a roasted nuts recipe that quickly became a staple for my family. I found myself roasting a batch – or two or three – every single year during the holidays, and then randomly throughout the year.
The nuts make for an easy game day nibble, a beautiful hostess gift, or an extra special snack. That recipe was the inspiration for these rosemary nuts.
Just think how lovely it would be to serve these nuts for a holiday cocktail party. A frosty eggnog cocktail alongside a bowl of these beautiful nuts…irresistible! Or on a treats platter with homemade peppermint bark and soft, chewy ginger molasses cookies. Doesn’t everybody like a little savory with their sweet?
How to make spiced nuts
It’s ultra easy to make a batch of these rosemary spiced nuts.
I recommend good quality, large, whole nuts. I personally like a combination of cashews, almonds, and pecans. Find them in bulk at grocery stores, or in bags at Trader Joe’s (I love their nuts!). You can buy them unsalted or salted, depending on your salt preference. I prefer “lightly salted”, whenever I can find that offering, as salt will get added with the recipe. Also, I always choose “roasted” nuts versus “raw” nuts. The nuts are in the oven for only 15 minutes, so a little second roasting further develops that crunch and nutty flavor.
Once you have your nuts, all you need to do is warm a bit of oil in a saucepan on the stovetop. Add fresh rosemary and thyme, then a bit of cumin and cayenne pepper, and then pour the flavored oil over the nuts. Finish them off with a sprinkling of sugar, salt, and black pepper, and pop the nuts in the oven for a bit.
This is where you’re going to want to bottle up the scent in your kitchen!
I’ve been making these herby nuts for years now, and they’re always quick to disappear. The beauty of fresh herbs provides an earthy loveliness. Add to that a teensy bit of spice, and you’ve got yourself a whole lotta yum.
I recommend making a double (or even a triple) batch.
You won’t regret it.
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These nuts are great for including on cheese boards, and also for gifting. I like to package them in airtight canning jars and tie a ribbon around the top! from a farmgirl's dabbles
Serving Size: 1
Amount Per Serving: Calories: 350 Total Fat: 31g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 0mg Sodium: 338mg Carbohydrates: 13g Fiber: 4g Sugar: 3g Protein: 10g
These nuts are great for including on cheese boards, and also for gifting. I like to package them in airtight canning jars and tie a ribbon around the top!
from a farmgirl's dabbles
This post was previously published in 2012. Some of the photographs and text were updated in 2019.
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