Rosemary Nuts
1 pound (454 g) unsalted nuts of your choice (cashews, almonds, hazelnuts, etc.)
1 tablespoon (15 ml) ghee or coconut oil
2 tablespoons (30 ml) minced fresh rosemary
2 teaspoons (10 ml) honey (optional)
1½ teaspoons sea salt
¼ teaspoon cayenne pepper
- Preheat the oven to 375°F (190°C). Place the nuts on a sheet pan and toast for about 8 to 10 minutes.
- Meanwhile, in a small skillet, heat the ghee or coconut oil over medium heat. Add the rosemary, honey, salt
and cayenne and cook until the flavors are well incorporated and the ghee has melted, about 2 to 3 minutes. Remove from the heat. - Pour the nuts in a medium bowl and add the ghee mixture, stirring until the nuts are completely coated.
VARIATIONS: Want your nuts to have more of a kick? Add more cayenne pepper, or try some chipotle powder or ancho chili powder.
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These rosemary nuts are the easiest homemade snack going: a pound of warm toasted nuts tossed with fragrant rosemary, a touch of honey, and a whisper of cayenne in melted ghee. They come out glossy, savory, and gently spicy. Perfect for parties, snack boards, or the office drawer.
Pro Tips
- Toast the nuts first on a dry sheet pan for 8-10 minutes, then coat them in the warm ghee mixture. Toasting first is what keeps them crisp.
- Heat the ghee, rosemary, honey, salt, and cayenne together for 2-3 minutes so the flavors meld and the rosemary infuses the fat.
- Toss the hot nuts in the ghee mixture straight from the oven - warm nuts absorb the coating far better than cool ones.
- Want more kick? Add extra cayenne, or try chipotle powder or ancho chili powder in the spice mix.
- Start with unsalted nuts so you control the salt yourself - the sea salt in the recipe is already calibrated for them.
Frequently Asked Questions
How long do rosemary nuts keep?
Cool them completely and store them in an airtight container at room temperature for up to 2 weeks - though they rarely last that long.
Are rosemary nuts paleo?
Yes - just nuts, ghee (or coconut oil), rosemary, honey, cayenne, and sea salt. No sugar coating and no vegetable oils.
Can I use any type of nuts?
Cashews, almonds, and hazelnuts are all called for here, and mixed nuts work too. Keep the total to 1 pound and toast them evenly.
Can I make these without honey?
Absolutely - the honey is optional. The nuts are just as good purely savory, and skipping the honey keeps them Whole30-friendly.
Recipe Card
Ingredients
Method
- Preheat the oven to 375°F.
- Place the nuts on a sheet pan and toast for about 8 to 10 minutes.
- Meanwhile, in a small skillet, heat the ghee or coconut oil over medium heat.
- Add the rosemary, honey, salt
- Pour the nuts in a medium bowl and add the ghee mixture, stirring until the nuts are completely coated.
