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Overhead view of rosemary spiced mixed nuts piled in a wood bowl with visible rosemary flecks and a glossy caramelized sheen

Rosemary Spiced Mixed Nuts: Crunchy Oven-Roasted Snack

Raw mixed nuts roasted with butter, fresh rosemary, brown sugar and cayenne until deeply toasted and fragrant.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 52
Ingredients Method Notes

Ingredients
  

  • 3 cups raw mixed nuts (almonds, cashews, pecans, walnuts) / 450 g; unsalted, raw
  • 1 egg white large; whisked until frothy
  • 2 tbsp unsalted butter / 28 g; melted
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp brown sugar / 28 g; light or dark
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp smoked paprika optional
  • 1 tsp kosher salt

Method
 

  1. Preheat the oven to 163 C / 325 F. Line a 13 x 9-inch (33 x 23 cm) sheet pan with parchment paper.
  2. Whisk the egg white in a large mixing bowl until frothy and light, about 30 seconds.
  3. Add the mixed nuts to the bowl and toss until every nut is coated in the egg white.
  4. Pour in the melted butter, rosemary, brown sugar, cayenne, smoked paprika and salt. Toss well with a silicone spatula until evenly coated.
  5. Spread the nuts in a single layer on the prepared sheet pan, breaking up any clumps.
  6. Roast for 15 to 18 minutes, stirring once at the 8 minute mark, until fragrant and the edges turn deep golden brown.
  7. Remove from the oven and let the nuts cool on the pan for at least 15 minutes. They'll look soft coming out, that's normal, they crisp as they cool.
  8. Break up any clumps once cooled and transfer to a bowl or jars to serve.

Notes

  • Use raw, unsalted nuts only, pre-roasted nuts burn before the sugar caramelizes.
  • Cool the full 15 minutes on the pan before tasting for doneness.
  • Stir once at the 8 minute mark to prevent uneven browning.
  • Store in a truly airtight container or they'll lose crunch within days.