Spice up your holiday table with homemade Rosemary Thyme Roasted Nuts for gourmet holiday flavors.
Mixed nuts are a great addition to any holiday party. They’re the perfect little nibblers to adorn a coffee table while family and friends gather with drinks or they make great hostess gifts for the endless holiday parties you’re invited to throughout the season. But during the holiday season, plain roasted nuts just won’t cut it. This recipe for homemade Rosemary Thyme Roast Nuts bring tons of flavor to the standard nut mix.
I created this recipe last week for my office holiday party and have secretly been hoarding them because they’re THAT delicious. They’re slightly spicy, a little sweet, and pack a ton of flavor from fresh rosemary and thyme. I find myself aimlessly walking back to my pantry and nibbling on the nuts because I just keep craving them. Personally, the pecans are my favorite to pick out of nut mix.
In addition to the fresh herbs in this recipe, there’s a hint of sweetness and spice from brown sugar and chili powder. The added sea salt makes the nuts extra addicting bringing together savory, sweet, and spice into one bite. They make the perfect pairing to cider, wine or a a cozy hot toddy during holiday celebrations.
My favorite part about the Rosemary Thyme Roasted Nuts is that the recipe easily doubles so they can be made in bulk meaning you’ll have plenty to share and enough to keep for yourself (because trust me, you’ll want to keep these!). The nuts can be stored for weeks so they’ll last you through the holidays and beyond.
- 32 ounces unsalted mixed nuts (roughly 4 cups)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon finely diced rosemary
- 1 tablespoon finely diced thyme
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons coarse sea salt
- Preheat oven to 350°F and line a large baking sheet with parchment paper
- Place the nuts on the lined baking sheet and roast for 10-15 minutes, stirring occasionally
- While nuts are roasting, place the melted butter in a large bowl and stir in the herbs, sugar, chili powder, and sea salt
- Once nuts are roasted, remove them from oven and transfer them to the bowl with the butter & herbs
- Thoroughly coat the nuts with the mixture then transfer the nuts back to the parchment lined baking sheet
- Roast the nuts for another 8-10 minutes, stirring occasionally
- Remove nuts from oven and let them cool slightly then taste for salt preference. If you like saltier food, sprinkle on an additional ½-1 teaspoon of coarse sea salt to the warm nuts
- Let cool completely before storing
- Nuts will keep at room temperature in an airtight jar for 4-6 weeks