Rosemary Spiced Nuts Recipe (2024)

Made these tonight using pecans only. Very tasty, although the spice mixture flavor was too subtle for my preferences. To get more flavor, I added more melted butter and another equal quantity of the spice mixture, plus a shake or two of smoked paprika, and returned them to a 350F oven for 10 minute. Delicious. Tasty enough that I'm buying more nuts tomorrow (mixed this time) for additional holiday gifts. Really nice flavor profile!

This is an old recipe from Gourmet. I've been making this for years. I use double the amount of rosemary, cayenne, brown sugar & kosher salt for 6 C of nuts. That's what I wrote down so many years ago. Always delicious.It did not call for butter so I've never used it when baking. Could be an improvement. Makes it a bit more decadent, right?

Instead of the butter, I beat an egg white until frothy. Then toss nuts and spices together with the egg white. It helps everything adhere better.

Flavors are a winner. But the butter did not allow the spice mixture to cling to the nuts in a way that ensured every mouthful had a dependable flavor punch. The spices were always accumulating at the bottom of the dish. After many "spiced nut" forays over the years, I've found the egg-white method -- i.e., mixing the spice mixture into the frothed whites, tossing with nuts, and baking -- to be the winner. Yields crisp nuts, flavor in every bite (and no greasy fingerprints on the martini glass.)

I ended up splashing them with some maple syrup and sending back to the oven for a few more minutes - as others have noted all the spice and herbs falls off when the nuts cool. But, the syrup solved that issue and the end product was wonderful. Sent some home with guests at their request. I could see upping the spice/herb equation and dropping the brown sugar (in favor of syrup) next time.

Did you use kosher salt? That makes a big difference in the saltiness.

Adding 2 Tablespoons each Angostura Bitters and honey adds a level of complexity that takes this recipe over the top. I use a mix of 1 cup each, cashews, pecans, walnuts and almonds. When nuts are toasting, mix the rest of the ingredients together in a large bowl. Then stir roast nuts into the herb and spice mix and thoroughly mix. The hot nuts liquify the honey and bitters and ensure an even coating. Very popular party snack

I added coriander, LOTS of freshly ground pepper to all of the above and used coconut oil 'stead of butter. Well received.

Shef, this is an old recipe that originated who knows where! I've seen variations of it under the name Union Square Cafe's Bar Nuts. I prefer the versions I've seen from WaPo or Nigella Lawson (below) because the heated nuts get tossed in the butter and spices in one step, and butter isn't spattering the oven.http://www.foodnetwork.com/recipes/nigella-lawson/the-union-square-cafes...

Have been making this for years. Keeping our fingers out of Tupperware before the guests come...that's hard

Christmas 2018 A tad spicy but Mike likes them.1 pound= 2 cups

This recipe is a crowd pleaser. But credit must be given to The Union Square Cafe, who published it in their cookbook in 1994.

To get more flavor, I added more melted butter and another equal quantity of the spice mixture, plus a shake or two of smoked paprika, and returned them to a 350F oven for 10 minute.

Add smoked paprika.

Need to reduce the salt a bit. Used all cashews.

Read notes about getting spices to stick

The rosemary seasoning was a nice change from the typical cinnamon spiced nuts and they were not overly sweet. I didn't mess with the butter, but used 2 egg whites beat to soft peaks. Our guests raved and kept going back for more. I used most of a 15oz can of Deluxe Mixed Nuts (Walmart: Great Value brand) which listed almonds, cashews, pistachios, pecans and macadamia nuts - but I chose to pick out the few macadamias. B/c they were already salted, I omitted the salt from the recipe.

I used pecans only. If you use the egg white suggested rather than the butter, make sure to whip it enough so that it is frothy throughout before mixing with the spice mix. After baking, I spritzed a few that were too heavily coated with egg white mixture with canola oil spray, which helped them to crisp up in the oven. In my GE Profile oven (top oven of two ovens) the pecans needed a few minutes longer than stipulated in the recipe. These were a great hit with my husband and our company.

I made this the first time as written and as many commented, none of the seasonings stuck to the nuts and they just tasted like roasted nuts. I fixed by tossing with an egg white and putting back in the oven, as others mentioned. That definitely helped, although the kosher salt, which I cut in half, was still a bit much but overall tasty. I made an additional batch (doing Xmas gifts), and this time did just a dab of butter and an egg white, mixed everything together, baked for 10. Delish!

Of course, I read the comments too late! But note to self: I added another 5 minutes of roasting, total 15, dribbled with maple syrup before the oven, and added aleppo pepper to the dry mix for after. I might scale the salt back another time. Satisfying to use my rosemary before the winter takes it.

12/22 Did as suggested. Put egg whites with spices and nuts and baked.

Ok, letting them sit in the hot sheet pan after taking them out of the oven helped them get crunchy. My oven is unreliable, so they took longer than 10 minutes. Next time I will add more rosemary. They are really good and I would definitely make these again!

I used the egg white idea, and I keep adding more time in the oven, but the nuts aren't getting crunchy. Any ideas?

They make the house smell amazing!

Someone mentioned a trail mix recipe. I use unsalted peanuts, raisins and M&M's. You have to mix until the proportions look right. I call it GORP (good old raisins and peanuts). Have fun!

You don't need the butter and they'll store longer if you don't. Just rinse the nuts in a colander, shake off excess water, and toss with the added herbs, spice and/or sugar. I roast them on a sheet covered with parchment for 30 minutes at 275F, stirring every 10 minutes and watching closely to prevent over-browning. I normally use just Pecan halves.

I’ve now made this twice. I read the notes first & went heavier on the spices. I mistakenly added the spices before roasting. Everyone loved them but wanted more salt. So round 2, I followed the directions, still heavy on the spices but replaced half the cayenne pepper w/nutmeg… this time it was too salty. I realised it has to do with the type of nut. While pecans are sweet enough to handle salt, walnuts are not. The harder ones like almonds & hazelnuts were perfect. Next time no walnuts for us.

As suggested earlier, I added maple syrup and cooked for an additional 5 min. The seasoning stuck to the nuts easily...it gave the nuts a richer flavor too!

This recipe is dangerously good. Measured 1lb of nuts with 1/3 cashews, 1/3 almonds, 1/3 pecans. 2 tbsp butter, 3/4 tsp sea salt, followed the rest of the recipe ingredients with proportions as written. Thank G-d I have to bring these to a party. If not, I would eat them all right now.