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.
Just in time for your next party:
These nuts are an excellent idea for your snack table.
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.
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:
- Arrange nuts in a single layer on 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.
If you like nuts and/or rosemary, check out these recipes:
Rosemary Bread Machine Recipe with Dried Cranberries and Pecans
This bread machine recipe is a sweet and savory artisan loaf with a crispy crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread you can easily mix and knead in a bread machine.
Christmas Dinner Rolls with Brown Butter and Rosemary Recipe
You'll find this festive ring of rosemary yeast rolls difficult to resist. They also make wonderful slider buns for leftover ham, turkey, or roast beef.
Roasted Rosemary Chicken with "Instant" Gravy
Whole chicken roasted with rosemary, lemon and garlic accompanied by gravy quickly made in a blender
Pan-Fried Breaded Chicken Tenders with Rosemary and Parmesan
Speedy, breaded, chicken tenders with maximum flavor - try it with fish, too.
How To Toast Pecans, Almonds, Seeds, Oatmeal, or Coconut in a Microwave
Instructions for quickly toasting pecans, almonds, seeds, oatmeal, or coconut in a microwave to be used in baking or salads
Microwave Candied Pecans
Use a microwave to caramelize whole pecans. They will be shiny, sweet, crunchy, and irresistible.
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.
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 Recipe
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.
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!