Name: Maple Rosemary Roasted Nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 28 servings
Cuisine: American
Ingredients: 1.5 cups raw pecans; 1.5 cups raw almonds; 1 cup raw walnuts; 2 tablespoons unsalted butter; 3 tablespoons pure maple syrup; 0.5 tsp cayenne pepper; 1.5 tablespoons fresh rosemary; 0.5 tsp salt; flaky sea salt

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Maple Rosemary Roasted Nuts

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Ingredients

Warning0 allergens identified

Maple Rosemary Roasted Nuts

1 ½ cups raw pecans

1 ½ cups raw almonds

1 cup raw walnuts

2 tablespoons unsalted butter melted; sub with oil

3 tablespoons pure maple syrup

½ tsp cayenne pepperuse up to 1 teaspoon for more spice

1 ½ tablespoons fresh rosemaryfinely chopped, divided

½ tsp salt

flaky sea salt(optional)

Instructions

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Instructions

Preheat the oven to 350 degrees. Place the nuts on a large rimmed baking sheet.

Combine the melted butter with the maple syrup, cayenne pepper, 1 tablespoon of the rosemary and 1/2 teaspoon salt. Pour the mixture over the nuts, toss to coat them evenly, then spread in an even layer.

Bake for about 10 minutes, then toss once more. Bake for 5-10 minutes longer, or until the nuts are golden brown and fragrant.

Allow the nuts to come to room temperature and enjoy!

Nutrition

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Tips & Tricks (5)

Toast Nuts Separately First 🥜
Pre-toast your raw nuts at 325°F for 5-7 minutes before tossing with maple syrup and butter to ensure even crunchiness and develop deeper, roasted flavors that won't get lost in the coating.
Bloom Rosemary in Butter 🌿
Heat your butter with fresh rosemary sprigs for 2-3 minutes before combining with maple syrup to infuse the oil with rosemary's essential oils, creating more complex and aromatic flavoring.
Add Flaky Salt at the End ✨
Apply flaky sea salt only after roasting and cooling slightly so it adheres to the sticky maple glaze without dissolving, creating delightful pockets of briny crunch that contrast with sweetness.
Watch for the Maple Caramelization Point 🍁
Remove nuts from the oven when the maple coating just begins to darken slightly at edges (around 18 minutes); continuing too long causes bitter burnt sugar rather than a caramelized finish.
Cool on Parchment Immediately 📄
Spread roasted nuts on parchment paper to cool for at least 10 minutes—this stops the cooking process and allows the glaze to set, preventing clumping and ensuring maximum crunchiness.