Warm Nuts with the Inviting Aroma of Rosemary

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Preview: These warm nuts are mixed nuts seasoned with rosemary and sautéed shallots. They smell SOOOO good! Almost better than fresh cookies.

At a recent Christmas cookie exchange, this recipe was the star of the show.  Never mind the sparkly cookies, decorated cut-outs,  fudge, and numerous other sweets. Instead, we wanted savory, spicy, and salty.  We wanted whatever it was we could smell baking in the kitchen.

WARM AND TOASTY NUTS WITH ROSEMARY AND SHALLOTS

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Just in time for your next party:

These nuts are an excellent idea for your snack table.

Warm Nuts on pewter plate

Rosemary, shallots, and garlic are the star seasonings in these toasty mixed nuts. 

It’s best to eat them warm out of the oven. However, I recommend serving the nuts from a small slow cooker since “warm” is the best way to eat them.

A cup of rosemary roasted nuts

One warning: the smell!

Oh my! Talk about aromatherapy. One whiff, and you will forget about your troubles and your waistline.


Ingredients and possible substitutions:

  • MIXED NUTS: Mixed nuts make the prettiest presentation. If you’re not a fan of all the different nuts, and you don’t have a party of people to help you eat the ones you don’t like, cashews are particularly amenable to this recipe.
  • OLIVE OIL: Any vegetable oil could be substituted but the olive oil adds so much flavor. It’s worth the trouble to get some.
  • SHALLOTS: The shallots shrink and become mild in flavor during the toasting process. They are the best choice.
  • GARLIC: Garlic powder could be substituted here. However, the toasted garlic is mild and plays nicely with the toasted shallots.
  • BUTTER: Stick with butter, not margarine. If you use salted butter, consider adjusting the salt added at the end.
  • ROSEMARY: Fresh rosemary is the best choice here. Dried rosemary won’t give you the same aroma or texture when warmed. This is the ingredient that “makes” this recipe.
  • DARK BROWN SUGAR: Substitute light brown sugar if you don’t have dark brown sugar.
  • SALT: Kosher salt is preferred with fine sea salt close behind.

How to make warm nuts:

pictorial showing how to make warm nuts
  1. Arrange nuts in a single layer on baking sheet and toast until golden–8-12 minutes. Transfer to a large bowl.
  2. Add shallots and garlic to hot olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.
  3. Pour melted butter over nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm.

If you like nuts and/or rosemary, check out these recipes:

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warm nuts with rosemary in a mug

Warm Nuts with Rosemary Recipe

Roasted Nuts with Rosemary and Shallots are toasted mixed nuts combined with rosemary and sautéed shallots. Serve warm. Great appetizer!
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizers
Servings 25 servings

Ingredients

  • 5 cups mixed nuts - such as walnuts, cashews, almonds, pecans, and hazelnuts
  • 1 tablespoon extra-virgin olive oil
  • 2 small shallots - thinly sliced crosswise into rings to yield about 1/4 cup
  • 3 garlic cloves - thinly sliced lengthwise
  • 2 tablespoons unsalted butter
  • ¼ cup coarsely chopped fresh rosemary
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon kosher salt

Instructions
 

  • Preheat oven to 350˚F. Arrange nuts in a single layer on a baking sheet and toast until golden–8-12 minutes. Transfer to a large bowl.
  • Add shallots and garlic to hot olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.
  • Pour melted butter over nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm. Nuts can also be reheated in a 300˚F oven for 8-10 minutes but watch carefully.

Nutrition

Nutrition Facts
Warm Nuts with Rosemary Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
 
188
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Cholesterol
 
2
mg
1
%
Sodium
 
283
mg
12
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Appetizers
Cuisine: American
Keywords: nuts with rosemarysavory spiced nutsspiced nuts recipe
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

Apologies to Martha Stewart: I got this recipe from a friend and realized later it probably came from her magazine or website.

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12 Comments

  1. What great combination of flavors , we love roasted nuts for a snack. Your photos are great.
    Mimi

  2. oh my… YUM!!! I wish I had some of these right now 🙂 I think I’ll make these for the game on Sunday… I don’t really care about the actual game… but the menu is very important!

    1. Your priorities about this weekend seem to be pretty much the same as mine.

  3. Wait, save some for me! What a great looking recipe. I usually make sugared nuts, but these savory ones look quite good! Do they go well with velveeta and doritos? 🙂 Beautifully-presented (as usual)!

  4. I am making this recipe for a couples shower Saturday night. The shallots look like purple onions in the pic. Will the shallots be easy to find in the produce section? Will let you know how mine turn out. This recipe sounds really delicious! Thank you!

  5. OK shower is over and this recipe was a big hit! Again many thanks for the new recipes.

    1. Thanks for telling how the nuts turned out!

      I’m going to try now that you said they turned out great!

  6. I’ve made this recipe From Martha’s cookbook but have always been uncertain as to whether the nuts are supposed to be raw or roasted??? Can you enlighten me? Thanks.

    1. Kay, I used roasted nuts. The baking in this recipe essentially warms them up. Good question!

  7. It is! An “appetizer” by Martha, that is. From her 1999 “HorsD’oeuvres” —a dear friend always requests this for her annual Holiday soirée.

  8. Pingback: The Joy Of Olives | Tiger Lily's Cafe