Warm Nuts with the Inviting Aroma of Rosemary
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.

As an Amazon Associate, I earn from qualifying purchases.
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.
If you have questions or suggestions, email me privately to 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.