Rosemary Thyme Spiced Nuts
This Rosemary Thyme Spiced Nuts recipe is incredibly easy to make. The nuts are lightly spiced and beautifully fragrant with herbs, perfect 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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Rosemary Thyme Spiced Nuts
These herby spiced nuts are so easy to make. I love to offer them on cheese trays and as a small appetizer - and this recipe is great for gifting!
Ingredients
- 3 c. large whole nuts - I like to use 1 c. cashews, 1 c. pecans, and 1 c. almonds (I usually buy nuts at Trader Joe's)
- 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
Instructions
- Preheat oven to 300° F. 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.
Notes
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
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 333mgCarbohydrates: 13gFiber: 4gSugar: 3gProtein: 9g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was previously published in 2012. Some of the photographs and text were updated in 2019.
These nuts are scrumptious and make great gifts, but it’s not easy to give them away!! It’s also a great way to cook your way through the pantry, using up your spices and seasonings that sometimes sit around for years and don’t get used. I liked this recipe so much that I started an herb garden on my back deck just so I can make them when I want. You definitely want to use the fresh herbs to get the desired effect!
AMAZING!!! Second time I make them in a month. Whole family loves them. Thank you!
A tasty change from cinnamon spiced nuts—though nothing against those! The house smelled so good while cooking, too. Thanks for the recipe.
I made these for Christmas gifts, but they are so delicious, we are eating them all! Will be making more as they are absolute delicious, no need to alter the recipe. Thanks, Brenda!!
Yay!! So happy to hear this, Linda – thanks for coming back to leave a comment. MERRY CHRISTMAS to you!
Do you use raw or already roasted unsalted nuts?
I usually use raw but last time didn’t have any and used roasted. Didn’t notice any difference.
This sounds great! Could i use dry herbs instead? If so, what’s the measurement?
How long will these keep, if made ahead of time? My fresh rosemary and thyme, in my garden, have a limited lifespan with colder temperatures on the way! I would really like to utilize the herbs while I have them. Thank you, these look delicious!
I just made the recipe and i became crazy about it its super yummy!!!!! I took photos but i dont know how to post them. Thanks for the recipe
So very yummy! Thank you for coming back to let me know!
Nuts are already a great treat. How much more if you add the scent. It will indeed be a great game snack. I love it. ;)
Such a great finger food/snack to serve on the game day. YUM.
These were the perfect snack to have in the house today!
Addictive, right?!?!
I did make these scrumptious nuts for the holiday and just bought ingredients to make more batches! These were absolutely what I was looking for in a recipe. I’ve tried others and this one is the winner! I have made some other recipes from you with great results and accolades!
Wonderful, wonderful!! I’m so glad to hear this, and happy to know you’ve liked other recipes too. Thank you, Jean!
My modifications: Reduce Rosemary from 2T to 1T. Increase sugar from 1T to 1-1/2T (I used granulated maple sugar instead of white sugar). Add 1 c dried sweetened cranberries after the nuts have baked. The sweet and spicy tastes go well together! Recipients are begging me for the recipe.
Made these tonight for teacher gifts and couldn’t resist tasting a sample! Absolutely divine! My kids tasted some nuts and demanded we make a batch for ourselves. Saving this as a holiday staple. thank you!
So wonderful to hear! Doesn’t this recipe make the house smell awesome?!
So delicious! I put them in a salad last night and on some roasted acorn squash! Savory and a little spicy!
That sounds wonderful!!
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!
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.
I’m so glad you liked these, Tara. Yay! Thanks for coming back to let me know.
you totally have read my mind today! i was craving some of these! beautiful pictures.
Love this savory combination!
So many good spiced nuts recipes! Which one? Which one? This looks like the one…