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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. Updated 2/11/21.

At a recent Christmas cookie exchange, this recipe was the star of the show.  Nevermind the sparkly cookies, decorated cut-outs,  fudge, and numerous other sweets. 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 a great idea for your snack table.

Warm Nuts on pewter plate

Rosemary, shallots and garlic flavor these toasty mixed nuts.  It’s best to eat them warm out of the oven. Certainly the same day. I recommend serving them 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

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

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

Hope to see you again soon!
Paula

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

Yield: 5 cups

Warm Nuts with Rosemary Recipe

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!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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
  • 1/4 cup coarsely chopped fresh rosemary
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon kosher salt

Instructions

  1. Preheat oven to 350 degrees. 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. Nuts can also be reheated in a 300 degree oven for 8-10 minutes but watch carefully.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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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