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Warm Mixed Nuts with Rosemary and Shallots

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.

Roasted Nuts with Rosemary and Shallots - 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.

Roasted Nuts with Rosemary and Shallots - nuts in mug

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

picures showing how to roast nuts

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    Yield: 5 cups

    Warm and Toasty Nuts with Rosemary and Shallots

    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!

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


    • 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


    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?

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    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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    Sunday 18th of October 2020

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


    Monday 19th of October 2020

    Oldie but goodie!


    Thursday 21st of June 2012

    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.


    Friday 22nd of June 2012

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


    Monday 22nd of February 2010

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


    Monday 19th of April 2010

    Thanks for telling how the nuts turned out!

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


    Wednesday 17th of February 2010

    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!


    Thursday 4th of February 2010

    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)!