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These rosemary nuts are sweet, smoky, and slightly spicy. They’re perfect around the holidays for snacking, gifting, and decorating your favorite cake. They’re easy to make, and they’re ready in under an hour.

Spiced Rosemary Nuts in a serving bowl — If you like Trader Joe’s rosemary nuts, you’ll love these homemade ones.

A little rum, butter, and brown sugar go a long way when it comes to transforming simple nuts into something truly irresistible. These rosemary mixed nuts are sweet, salty, and slightly spicy, infused with fresh rosemary, making them the kind of snack I can’t stop nibbling once they’re on the table. They’re easy to make with just a handful of ingredients, and I love knowing exactly what goes into them.

I make them all winter long, but especially around the holidays. They’re perfect for setting out as a party snack, tucking onto a cheese board, or packaging up as an easy homemade gift. We snack on them by the handful, but they’re also great sprinkled over salads, used to decorate cakes or pies, or packed up for road trips and hikes.

They’re one of those simple recipes that feel a little special every time—cozy, festive, and endlessly useful once you have a batch on hand.

Store and freeze

How long do they keep on the counter? These rosemary roasted nuts will keep on the counter in a sealed jar or container for several weeks.

Can I freeze them? Yes! Candied nuts freeze beautifully. Store them in an airtight container for up to 2 months, then thaw at room temperature before eating.

Rosemary Nuts Recipe

Prep: 10

Cook: 45

Total: 55

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These rosemary nuts are sweet, smoky, and slightly spicy. They're perfect around the holidays for snacking, gifting, and decorating your favorite cake. They're easy to make, and they're ready in under an hour.

Ingredients

▢ 4 cups mixed nuts (see notes)
▢ ½ cup dark rum
▢ 3 tablespoons brown sugar
▢ 1 tablespoon butter
▢ 2 teaspoons minced dried rosemary (or 4 teaspoons fresh rosemary)
▢ 1 teaspoon sea salt
▢ ½ teaspoon chili flakes

Instructions

Preheat your oven to 300 degrees. Line rimmed baking sheet with parchment paper. Mix the nuts in a large bowl.
4 cups mixed nuts
Add the rum to a small frying pan over medium-high heat. Bring it to a boil then continue to boil until it reduces to about 2 tablespoons then remove it from the heat. Add the brown sugar, butter, rosemary, salt, and chili flakes then return the pan to the heat and let it boil for 1 minute more.
½ cup dark rum, 3 tablespoons brown sugar, 2 teaspoons minced dried rosemary, 1 teaspoon sea salt, ½ teaspoon chili flakes, 1 tablespoon butter
Pour the rum rosemary syrup over the nuts and toss until they are well-coated. Spread them out on the baking sheet in a single layer then bake for 25-30 minutes, or until they are golden brown and very fragrant. Stir the nuts halfway through baking.

Notes

For the rosemary nuts you see in the picture, we used 1 cup of each walnuts, almonds, cashews, and pecans. But you can mix and match your favorite nuts!

Nutrition

Serving: 1 serving = ¼ cup, Calories: 218kcal (11%), Carbohydrates: 12g (4%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 135mg (6%), Potassium: 180mg (5%), Fiber: 2g (8%), Sugar: 7g (8%), Vitamin A: 55IU (1%), Vitamin C: 1mg (1%), Calcium: 43mg (4%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.