Dessert

Sweet and Savory Roasted Nuts with Rosemary Recipe

ByRita Bennet December 15, 2025December 15, 2025

Introduction

These sweet and savory roasted nuts with rosemary are a perfect snack for any occasion. Combining a flavorful blend of spices and herbs, they offer a delicious balance of sweet, salty, and smoky tastes. Easy to make and sure to impress, they’re ideal for parties or quiet evenings at home.

A close-up view of a single layer of mixed nuts spread evenly on a baking sheet with a light wooden texture, all nuts roasted and coated with seasoning giving them a reddish-brown color. The nuts include pecans with a wrinkled and ridged texture, almonds that are smooth and oval-shaped, and cashews with their distinct curved shape and smooth surface. Scattered throughout the nuts are small bright green fresh rosemary sprigs, adding a pop of color and freshness. Light flakes of sea salt are sprinkled over the nuts, giving a subtle shine and texture contrast. The photo is clear and sharp, showing the rough texture of the nuts and the fine herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted pecans
1 cup unsalted almonds

1 cup unsalted cashews
1 large egg white

1 tablespoon water
¼ cup granulated sugar

1 tablespoon kosher salt
¼ teaspoon black pepper
2 tablespoons finely chopped fresh rosemary

1 teaspoon smoked paprika
¾ teaspoon garlic powder
¾ teaspoon onion powder

½ teaspoon cinnamon
¼ teaspoon cayenne (or more to taste)

Instructions

Step 1: Preheat the oven to 250˚F (120˚C) and lightly grease a nonstick sheet pan with cooking spray or oil.

Step 2: In a large bowl, whisk the egg white and water together until frothy, about 2 minutes. Add the nuts and stir until they are well coated.
Step 3: In a separate bowl, combine the sugar, salt, black pepper, rosemary, smoked paprika, garlic powder, onion powder, cinnamon, and cayenne. Pour this spice mixture over the nuts and mix thoroughly to coat evenly.
Step 4: Spread the nuts in a single layer on the prepared baking sheet. Place the sheet on the middle rack of your oven and bake for 55-60 minutes, stirring every 15 minutes to prevent burning.

Step 5: Remove the nuts from the oven, stir once more, and allow them to cool completely before serving or storing.

Tips & Variations

For extra crunch, consider adding a tablespoon of maple syrup to the egg white mixture before coating the nuts.
Swap the rosemary for thyme or sage for a different herbaceous note.

Adjust the cayenne to make the nuts more or less spicy according to your preference.

Storage

Store the cooled roasted nuts in an airtight container at room temperature for up to two weeks. To refresh their crispness, warm them in a 300˚F (150˚C) oven for 5-7 minutes before serving.

How to Serve

The image shows a large scoop filled with a mix of roasted nuts including cashews, pecans, and almonds, all coated in a reddish-brown seasoning that gives them a spicy, roasted look. The nuts appear crunchy with a textured coating, sprinkled with coarse salt and small green rosemary sprigs scattered throughout both in the scoop and on the white marbled surface below. The background is a white marbled texture with the nuts spread out unevenly, creating a warm and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides pecans, almonds, and cashews?

Yes, you can substitute or add other nuts like walnuts, hazelnuts, or pistachios. Just keep the total quantity about 3 cups to maintain the recipe balance.

Do I need to use fresh rosemary, or can I use dried?

Fresh rosemary provides the best flavor and texture, but if you only have dried, use about one-third of the amount called for and crush it finely before adding.