Warm Rosemary and Garlic Nuts – A Savory Appetizer

Create a crowd-pleasing snack with this easy recipe for Rosemary Roasted Party Nuts. A mix of nuts is toasted to perfection and tossed with fresh rosemary, shallots, garlic, and a subtle kick of cayenne pepper. Serve warm for the ultimate treat.

25 servings

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

5 cups (720 g) mixed nuts - such as walnuts, cashews, almonds, pecans, and hazelnuts
1 tablespoon (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 (¼ teaspoon) cayenne pepper
1 tablespoon (1 tablespoon) firmly packed dark brown sugar
1 tablespoon (1 tablespoon) kosher salt

Instructions

Toast the Nuts

Preheat your oven to 350°F (180°C). Spread the 5 cups 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 small shallots and 3 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 coarsely chopped fresh rosemary, 1/4 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.

Nutritional Information