Skip to Content

Warm Nuts with the Inviting Aroma of Rosemary

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

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:


subscription box

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

image of a leaf
Subscribe to Salad in a Jar!

Get updates and the latest kitchen tips and tricks from Salad in a Jar direct to your inbox.

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.

Hope to see you again soon!
Paula


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!
Paula Rhodes
4.67 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

Serving: 1servingCalories: 188kcalCarbohydrates: 8gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 2mgSodium: 283mgPotassium: 181mgFiber: 3gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword nuts with rosemary, savory spiced nuts, spiced nuts recipe
Cuisine American
Tried this recipe?Let us know how it was!

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

Recipe Rating




The Joy Of Olives | Tiger Lily's Cafe

Monday 8th of November 2021

[…] decided to make sautéed olives from Susie Theodorou’s new cookbook, Mediterranean, as well as Salad in a Jar’s recipe for “Warm and Toasty Nuts with Rosemary and Shallots” (which originally appeared in Martha […]

Afton

Sunday 18th of October 2020

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

Paula

Monday 19th of October 2020

Oldie but goodie!

Kay

Thursday 21st of June 2012

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.

Paula

Friday 22nd of June 2012

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

Susan

Monday 22nd of February 2010

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

kj

Monday 19th of April 2010

Thanks for telling how the nuts turned out!

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

Susan

Wednesday 17th of February 2010

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!