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Rosemary Roasted Nuts


1 ½ cups whole unblanched almonds
1 ½ cups raw cashews
1 ½ cups walnuts and/or pecans
1 cup raw pumpkin seeds (pepitas)
2 tablespoons fresh rosemary, minced
2 teaspoons packed brown sugar
1 teaspoon fine sea salt, plus more for sprinkling
½ teaspoon cayenne pepper
2 tablespoons butter, melted


  1. Preheat the oven to 350 degrees. On a parchment lined rimmed baking sheet, mix together all of the nuts. Bake for about 12 minutes or until fragrant and toasted, stirring halfway.
  2. In a small bowl, combine the rosemary, brown sugar, salt, and cayenne pepper. Stir in the melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste.
  3. Serve warm or cooled to room temperature. Store in an airtight container.