These Sweet and Spicy Rosemary Nuts make a quick and easy party snack or an edible holiday gift. A hint of cayenne and a sprinkle of fresh rosemary makes this holiday nut mix irresistible. Free printable gift tags included!
❤️ Why you'll love this recipe
- A hint of cayenne and a sprinkle of fresh rosemary makes these Sweet and Spicy Rosemary Nuts absolutely irresistible! These Rosemary Spiced Nuts are a perfect balance of sweet, salty, spicy, crunchy . . . and they're nutritious, too.
- While nuts are high in calories, they're not "empty" calories--they're full of protein, vitamins and minerals that will refuel and recharge you.
- Make a batch of these holiday party nuts today to have on hand for snacks for friends and family. Not only are they quick and easy to prepare, they make a great edible gift, too.
- Pack some in a small half pint Mason jar, a Christmas tin or clear bag, tie with a ribbon, attach one of the printable gift tags included (download below) and you've made a hostess gift that will be gratefully welcomed!
This recipe has been very popular so I've updated it with extra information and new photos to make it more useful.
Holiday Spiced Nut Mixes are deliciously addictive
I also make 20-Minute Caramel Spiced Pecans which make a delicious salad topper as well as party finger food.
And if you love warmly spiced gingerbread flavours, you'll love these Sweet and Spicy Gingerbread Spiced Nuts.
Ready to get started? Your home is going to smell incredible very soon as the aroma of rosemary wafts from the oven. Here's what you'll need.
- unsalted mixed nuts: almonds, pecans, cashews, pistachios, walnuts, etc. Use raw nuts if you like or buy a container of mixed nuts. I often use Costco's Kirkland Brand Unsalted Mixed Nuts.
- honey: makes these slightly sweet helps to form the nuts into clusters.
- sugar: use brown sugar, or coconut sugar for Paleo diet
- cayenne pepper: just a hint, if you don't like nuts to spicy
- coarse sea salt
- fresh rosemary
Spiced nuts are a quick and easy party snack that you can make in less than half an hour. Here's an overview of how to make these holiday spiced nuts. Complete directions are in the recipe card below.
- Heat honey with sugar, cayenne, salt and rosemary.
- Drizzle over mixed nuts, stir to combine, then roast in the oven.
- Watch carefully, as they will burn easily. Remove from the oven after 15 to 20 minutes and sprinkle with more freshly chopped rosemary.
- Cool completely, continuing to stir occasionally to make sure the sugar mixture coats the nuts evenly, then break into small clusters.
Sweet and spicy rosemary nuts make a great gift
If you want to give these as an edible food gift, pack them into a small jar or clear bag, tie them with a ribbon and attach a gift tag!
I've included a sheet of printable tags here for you. Download, print on card stock and cut!
Frequently asked questions
This recipe will make about 6 cups of spiced nuts, enough for 6 gifts. If you want to double the recipe, use the little slider in the recipe card below to change the ingredient amounts.
Store the nut clusters in an airtight container or glass jar and they will stay fresh for up to 2 weeks or more. Expect them to disappear long before that. They're deliciously addictive!
More recipes for party nuts and snack mixes
When you make these rosemary spiced nuts, please leave a comment and a rating below. Thanks in advance!
Sweet and Spicy Rosemary Nuts
- 6 cups unsalted mixed nuts, such as almonds, walnuts, cashews, hazelnuts, peanuts, pecans, and pistachios
- ⅓ cup honey
- ⅓ cup brown sugar or coconut palm sugar or coconut palm sugar
- ¾ teaspoon cayenne pepper
- 2 teaspoon coarse sea salt
- 4 teaspoon chopped fresh rosemary reserve 1 teaspoon for sprinkling
- Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Place nuts in a large mixing bowl.
- In a small pan over medium-high heat, combine honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy.
- Pour over the nuts and toss until evenly coated.
- Transfer to the lined baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Watch carefully, as they will burn easily. Let me say this again. Watch carefully, AS THEY WILL BURN EASILY. (They will continue to cook after you remove them from the oven.)
- Remove from oven and sprinkle remaining rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for up to 2 weeks.