Warm Nuts with Rosemary: Your Guests Won’t Want To Leave

Sneak Preview: These warm nuts are mixed nuts seasoned with rosemary and sautéed shallots. They smell SOOOO good! Almost better than fresh cookies.

warm nuts in a clear mugPin

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

Just in time for your next party:

These nuts are an excellent idea for your snack table.

Warm Nuts on pewter platePin

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 nutsPin

One warning: the smell!

Oh my! Talk about aromatherapy. One whiff, and you’ll 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 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 olive oil adds 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 Pin
  1. Arrange nuts in a single layer on a 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 the nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm.

Parting Thoughts: The smell of these warm nuts in the house is better than a candle. Seriously! Speaking of warm nuts, did you know you can toast pecans in the microwave?

Rosemary also smells wonderful when it’s warm. That’s why we love this Rosemary Bread Machine recipe with Cranberries and Pecans, and these Rosemary Dinner Rolls.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

warm nuts with rosemary in a mugPin

Warm Nuts with Rosemary Recipe

Paula Rhodes
Roasted Nuts with Rosemary and Shallots are toasted mixed nuts combined with rosemary and sautéed shallots. Serve warm. Great appetizer!

Tried this recipe? ⬇ Rate it here.

4.75 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 25 servings
Calories 188 kcal


  • 5 cups (720 g) mixed nutssuch as walnuts, cashews, almonds, pecans, and hazelnuts
  • 1 tablespoon extra-virgin olive oil
  • 2 (50 g) small shallotsthinly sliced crosswise into rings to yield about 1/4 cup
  • 3 (9 g) garlic clovesthinly 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


  • Preheat oven to 350˚F (180˚C). Arrange 5 cups (720 g) mixed nuts in a single layer on a baking sheet and toast until golden–8-12 minutes. Transfer to a large bowl.
  • Add 2 (50 g) small shallots and 3 (9 g) garlic cloves to 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.
  • Pour 2 tablespoons (28 g) unsalted butter, melted, over nuts. Stir in 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. Add shallots and garlic and combine well. Serve warm. Nuts can also be reheated in a 300˚F (150˚C) oven for 8-10 minutes, but watch carefully.


Serving: 1serving | Calories: 188kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 283mg | Potassium: 181mg | Fiber: 3g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Keyword nuts with rosemary, savory spiced nuts, spiced nuts recipe, warm nuts, how to warm nuts, warm mixed nuts
HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.

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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Recipe Rating


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

  2. 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.

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

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

    1. Thanks for telling how the nuts turned out!

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

  4. 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!

  5. 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)!

  6. 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!

    1. Your priorities about this weekend seem to be pretty much the same as mine.

  7. What great combination of flavors , we love roasted nuts for a snack. Your photos are great.