Roasted Nuts with Rosemary and Shallots are toasted mixed nuts combined with rosemary and sautéed shallots. Serve warm for come-hither effect. Great appetizer!
Just in time for the Superbowl…
These nuts are a great idea for your snack table.
At a recent Christmas cookie exchange, which I wrote about here, 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 that was we could smell baking in the kitchen.
And…we got it.
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 crock pot 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. They may even help soften the disappointment if your favorite team didn’t make it to the Super Bowl.
How to make Warm and Toasty Nuts with Rosemary and Shallots:
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
Warm and Toasty Nuts with Rosemary and Shallots
Roasted Nuts with Rosemary and Shallots are toasted mixed nuts combined with rosemary and sautéed shallots. Serve warm. Great appetizer!
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
- 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.
- 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 degree oven for 8-10 minutes but watch carefully.
Kay
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
Kay, I used roasted nuts. The baking in this recipe essentially warms them up. Good question!
Susan
OK shower is over and this recipe was a big hit! Again many thanks for the new recipes.
kj
Thanks for telling how the nuts turned out!
I’m going to try now that you said they turned out great!
Susan
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!
mike
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)!
Suzanne
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!
Romaine
Your priorities about this weekend seem to be pretty much the same as mine.
Mimi
What great combination of flavors , we love roasted nuts for a snack. Your photos are great.
Mimi