Warm Rosemary and Garlic Nuts – A Savory Appetizer
Sneak Preview: These Warm Rosemary and Garlic Nuts are an aromatic blend of roasted mixed nuts, fresh rosemary, and golden sautéed garlic. Serve them warm for a snack that’s crunchy, flavorful, and completely irresistible!
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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.
Happy Cooks Speak Up
“OK, the shower is over and this recipe was a big hit! Again many thanks for the new recipes.” —SUSAN
Ingredients and Substitutions
- MIXED NUTS:
- Mixed nuts make the prettiest presentation.
- Cashews by themselves work well, too.
- OLIVE OIL:
- Olive oil adds flavor.
- Other vegetable oil would work but not as flavorful.
- SHALLOTS:
- The shallots are the best choice.
- I don’t recommend substituting onions
- GARLIC:
- Real garlic is best for taste and aroma.
- BUTTER:
- Stick with butter, not margarine.
- If you use salted butter, consider adjusting the salt added at the end.
- ROSEMARY:
- Fresh rosemary is best.
- Dried rosemary, which is the ingredient that “makes” this recipe, will not give you the same aroma or texture when warmed.
- DARK BROWN SUGAR:
- Substitute light brown sugar if you don’t have dark brown sugar.
- SALT:
- Kosher salt preferred.
- Sub fine sea salt.
How To Make Warm Rosemary and Garlic Nuts
- 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 the nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm.
Warm Rosemary and Garlic Nuts – A Savory Appetizer
Ingredients
- 5 cups (720 g) mixed nuts such as walnuts, cashews, almonds, pecans, and hazelnuts
- 1 tablespoon extra-virgin olive oil
- 2 (50 g) small shallots (thinly sliced crosswise into rings to yield about 1/4 cup)
- 3 (9 g) garlic cloves (thinly sliced lengthwise)
- 2 tablespoons (28 g) unsalted butter
- ¼ cup (6 g) coarsely chopped fresh rosemary
- ¼ teaspoon cayenne pepper
- 1 tablespoon firmly packed dark brown sugar
- 1 tablespoon kosher salt
Instructions
Toast the Nuts
- Preheat your oven to 350°F (180°C). Spread the 5 cups (720 g) mixed nuts evenly on a baking sheet and toast for 8-12 minutes, or until golden and fragrant. Transfer the toasted nuts to a large bowl.
Sauté Shallots and Garlic
- In a small skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the 2 (50 g) small shallots and 3 (9 g) garlic cloves, cooking until they turn golden brown. Remove them from the skillet and drain on paper towels.
Combine Ingredients
- Pour the melted butter over the warm nuts. Add the 1/4 cup (6 g) coarsely chopped fresh rosemary, 1/4 teaspoon (¼ teaspoon) cayenne pepper, 1 tablespoon firmly packed dark brown sugar, and 1 tablespoon kosher salt. Toss to ensure the nuts are evenly coated.
Add Shallots and Garlic
- Gently fold in the sautéed shallots and garlic into the nut mixture.
Serve
- Enjoy the nuts warm. To keep them warm during your event, consider serving them from a small slow cooker set to low heat.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
Q: Can I use different nuts?
Yes! Customize your nut mix with your favorites. Cashews, almonds, pecans, and walnuts all work beautifully.
Q: How do I store leftovers?
Store in an airtight container at room temperature for up to one week. Reheat in a 300°F (150°C) oven for 8-10 minutes.
Final Thoughts
The smell of these warm nuts in the house is better than a candle. Seriously! The enticing aroma of rosemary and toasted nuts will fill your home, creating an inviting atmosphere for your guests. Remember, the key to this dish is serving it warm, so your guests can fully appreciate the blend of flavors and textures.
Do you have access to lots of rosemary? If so, you might like this Rosemary Bread Machine recipe with Cranberries and Pecans, and these Rosemary Dinner Rolls.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
It is! An “appetizer” by Martha, that is. From her 1999 “HorsD’oeuvres” —a dear friend always requests this for her annual Holiday soirée.
Oldie but goodie!
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.
Kay, I used roasted nuts. The baking in this recipe essentially warms them up. Good question!
OK shower is over and this recipe was a big hit! Again many thanks for the new recipes.
Thanks for telling how the nuts turned out!
I’m going to try now that you said they turned out great!
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!
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)!
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!
Your priorities about this weekend seem to be pretty much the same as mine.
What great combination of flavors , we love roasted nuts for a snack. Your photos are great.
Mimi