Rosemary Maple Spiced Roasted Nuts

Rosemary Maple Spiced Roasted Nuts are sweet, savory, and lightly smoky with a crisp texture. They are simple to prepare in just 20 minutes and work well as a snack, party food or as an edible gift.

This maple rosemary spiced roasted nut mix is simple, flavorful, and versatile!

It strikes a balance between savory and lightly sweet, and works as an everyday snack or as something special for gatherings or gifting.

The combination of maple syrup, soy sauce, rosemary, and warm spices creates a coating that complements the natural flavor of the nuts and seeds.

If you want a recipe that tastes like more than the sum of its ingredients, this one is worth trying. You can adjust it to your taste and make it part of your regular cooking routine.

These spiced roasted nuts work well on salads, roasted vegetable platters, yogurt bowls, and holiday appetizer spreads.

They can also be a base for homemade gorp trail mix or added to a charcuterie board.

They make thoughtful homemade gifts when packaged in jars or pretty tins.

This spiced nuts recipe only take 20 minutes to make, and they're super easy! 

Why You Should Make This Recipe

• This savory roasted nut mix provides a satisfying snack with protein and healthy fats.
• It uses ingredients that store well and are easy to keep on hand.
• Maple glazed nuts make a lovely homemade gift.
• It works well for meal prep and stays crisp when stored correctly.
• This roasted nut recipe can be customized with spices for different flavor profiles.

Ingredients

• Oil. Helps the nuts roast evenly and carry the seasoning. Any neutral oil or olive oil works.
• Maple syrup. Adds gentle sweetness and helps the spices adhere. Choose pure maple syrup for better flavor.
• Soy sauce. Balances the sweetness and adds savory complexity. Tamari can be used if gluten-free is needed.
• Chopped fresh rosemary. Provides herbal fragrance and warmth. Dried rosemary can be used but has a sharper flavor.
• Cayenne pepper. Adds heat. Adjust to your comfort level.
• Ground cumin. Brings earthiness and depth.
• Smoked paprika. Contributes a smoky note that complements the nuts.
• Garlic powder. Adds savory flavor without moisture.
• Salt. Enhances all the other flavors. Sea salt or kosher salt work well.
• Mixed raw unsalted nuts. Almonds, cashews, walnuts, pecans, or hazelnuts all work. Using unsalted nuts allows control over seasoning.
• Mixed raw unsalted seeds. Pumpkin seeds or sunflower seeds add texture and variety.

Variations

• Add nutritional yeast for a cheesy savory coating.
• Use honey instead of maple syrup for a thicker, stickier glaze.
• Add cinnamon for a warmer, sweeter flavor profile.
• Use dried thyme instead of rosemary for a more subtle herbal approach.
• Add a splash of apple cider vinegar for brightness.
• Use miso paste in place of soy sauce for deeper umami.
• Add crushed red pepper flakes for more heat.
• Incorporate orange zest for a citrus aroma.
• Add toasted coconut flakes after baking for extra texture.
• Use smoked salt instead of regular salt for extra smokiness.
• Replace smoked paprika with chili powder for a different heat.
• Use only seeds instead of nuts for a nut-free version.

Storage

Let the roasted nuts cool completely before storing. Store them in an airtight container at room temperature for up to two weeks.

Recipe Tips:

• These nuts have just a little heat. If you like things spicy then add a little extra cayenne.
• Use your favourite nuts - cashews, pecans, walnuts, hazelnuts etc...
• Use any seeds you like, pumpkin, sesame, chia, flax etc...
• These candied nuts should last for up to 2 weeks in an airtight container.
• Make it vegan: this recipe is naturally vegan.
• Make it gluten free: use tamari instead of soy sauce.
• Stir the nuts halfway through roasting to promote even browning.
• Start checking near the end of roasting time to avoid burning.
• Use raw nuts and seeds so they roast evenly.
• Do not overcrowd the baking sheet or the nuts will steam.
• Let them cool fully to allow the glaze to set.
   

Edible Gift

Spiced nuts make an awesome edible gift at Christmas. They don't take long to make and they're a decadent treat that anyone is sure to love.

Just spoon them into little jars with an extra sprig of rosemary and put on the lid and add a bow.

Anyone is sure to love them. 

If you're looking for more edible gifts to go with them, try my Salted Chocolate Honeycomb (it's vegan and gluten free and soooo decadently delicious). Ginger Pecan Brittle is also wonderful in a little bag with a bow to give at Christmas!

How to make Rosemary Maple Spiced Roasted Nuts - Step by Step Tutorial

Stir the oil, maple syrup, soy sauce, rosemary, spices and salt together in a large bowl.

Add the nuts and seeds and mix well.

Spread the coated nuts onto the prepared baking tray and bake for 18-20 minutes, stirring occasionally, until slightly darker and toasted.

Leave to cool on the baking tray, stirring occasionally.


Store in an airtight jar. 

📖 Recipe

Rosemary Maple Spiced Roasted Nuts and Seeds

Kate Hackworthy | Veggie Desserts

Make these sweet and savory Maple Rosemary Spiced Roasted Nuts in just 20 minutes!

5 from 10 votes

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Prep Time 2 minutes mins

Cook Time 18 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine American, International

Servings 10

Calories 291 kcal

Ingredients

 

• 2 tablespoon vegetable oil I used rapeseed oil
• 2 tablespoon maple syrup
• 1 tablespoon soy sauce or tamari
• 2 teaspoon chopped fresh rosemary
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 400 g (3 cups) mixed raw unsalted nuts
• 3 tablespoon mixed raw unsalted seeds

Instructions

 

• Preheat oven to 170C/325F. Line a baking tray with baking paper.
• Stir the oil, maple syrup, soy sauce, rosemary, spices and salt together in a large bowl. Add the nuts and seeds and mix well.
• Spread the coated nuts onto the prepared baking tray and bake for 18-20 minutes, stirring occasionally, until slightly darker and toasted.
• Leave to cool on the baking tray, stirring occasionally, then store in an airtight jar for up to two weeks.

Video

Notes

 

The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 291kcalCarbohydrates: 13gProtein: 7gFat: 24gSaturated Fat: 5gSodium: 222mgPotassium: 251mgFiber: 3gSugar: 2gVitamin A: 95IUVitamin C: 0.2mgCalcium: 32mgIron: 1.6mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x