Spiced Rosemary and Thyme Nuts
These super easy spiced rosemary and thyme nuts are a fantastic appetizer, snack or gift! With warm spices and fresh herbs, they’re savory, a touch sweet and a tad bit spicy. And incredibly addicting! Dairy free, gluten free and vegan.
These spiced rosemary and thyme nuts were originally published in October 2012. The post has been updated as of October 4, 2017 with new photos, text and improved recipe instructions.
Allow me to introduce you to a recipe that is a complete staple at our house during the holiday season.
Totally savory, a touch sweet and a tad bit spicy, these super simple rosemary and thyme nuts are all kinds of addictive.
With a mixture of warm cumin, fresh rosemary and thyme, sweet brown sugar and a touch of spicy cayenne, I’m going to go ahead and bet that you won’t be able to keep your fingers off of em’ all warm from the oven.
And did I mention that they also make your house smell all kinds of fantastic?! Breathe it in – that roasty, toasty, herby, holiday aroma!
So, let me suggest a few ways for you to put them to use:
- Serve them up for a holiday gathering with some crackers, dairy free cheese, fruit and the like.
- Or perhaps package them up in adorable little containers for a hostess or holiday gift.
- Maybe serve them on their own as part of a game day spread?
- Or, you know, make a batch just because.
Snack time has never looked so good.
Tips & Tricks For These Spiced Rosemary Nuts
- While I completely dig the combo of fresh rosemary and thyme, I’ve also made these with all rosemary. Also FANTASTIC.
- Please, please, please be sure to use raw nuts!! You don’t want anything that has already been roasted, seasoned or salted. Capeesh?
- Lastly, I’ve tried making these with coconut sugar instead of the listed brown sugar (since that’s what I tend to keep on hand) and quite frankly the coconut sugar just doesn’t work as well. For whatever reason, it causes the coating to not stick as nicely to the nuts. So for now, go with the brown sugar and I’ll be sure to report back if I do find a way to make it behave.
Additional Appetizer Recipes You Might Enjoy:
- Popcorn Nut Party Mix
- Dairy Free Chex Mix
- Apple Pie Spiced Pecans
- Cocoa Espresso Roasted Nuts
- Homemade Spiced Sugared Cranberries
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 ½ cups mixed raw nuts (such as walnuts, pecans, almonds, cashews)
- 1 tablespoon packed light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- ⅛ to ¼ teaspoon cayenne pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- ½ tablespoon minced fresh thyme
- Preheat the oven to 300ºF.
- Add the mixed nuts, the sugar, cumin, salt, pepper and cayenne to a large bowl and toss to combine. Set aside.
- Add the olive oil to a small saucepan set over medium low heat. When warm, add in the rosemary and thyme and cook for about 1 minute, stirring frequently, until fragrant. Pour the mixture into the bowl with the nuts and mix until everything is evenly coated. Spread the mixture on a large rimmed baking sheet.
- Bake for about 20 minutes, stirring occasionally, until the nuts are toasted and fragrant.
- Remove from the oven and let cool completely (the coating will dry as it cools). Store the nuts in an airtight container for up to four days.
Adapted from Williams Sonoma
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 214mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.