Meatless Monday: Rosemary Spiced Nuts


Were you hoping for tonight’s Meatless Monday dinner recipe?  I hope you’re not disappointed. You won’t be if you actually make these nuts.  And I hope you will.  They kick off dinner with a woodsy pop of rosemary brown sugar.  And they have real heat.   They buddy equally well with cocktails or wine.  I can eat them all day straight from the bowl.

Sounds like the thing for your Thanksgiving cocktail hour, eh?

Plus, I roasted them for Lydia’s exquisite wedding this past Saturday and sharing the recipe lets me share two photos from her special day.

Adorable, right?  Lydia made the cute labels and I bagged the nuts in wax paper bags.  She stationed them next to iced tubs filled with individual bottles of sparkling lemonade—yellow and pink—French coke (made with real sugar instead of syrup) and those darling hot pink cans of Sofia Blanc des Blancs sparkling wine so guests had drinks and munchies to enjoy before the ceremony began.

Candy Stripe Straws

Our girl just thinks of everything.

You’ll have to wait until she’s back to hear and see more.  I can’t wait.

In the meantime, make these nuts.  They’re an amped up version of Ina’s and they never fail to win raves.


Rosemary Spiced Nuts

yield: 2 pounds


2 pounds raw mixed nuts of your choice. I recommend including cashews and pecans in te mix because the former is fantastic with the rosemary and the latter catches all the spicy brown sugar goodness in its crevices.

2 tablespoons fresh rosemary leaves, roughly chopped

1 teaspoon cayenne

5 teaspoons dark brown sugar

4 teaspoons kosher salt

2 tablespoons melted butter


Preheat the oven to 350 °.

Place the nuts in one layer on an ungreased baking sheet and roast in the oven until fragrant and lightly golden brown, about 10-12 minutes.

While the nuts roast, whisk the remaining ingredients into a brown sugar paste.

Remove the hot nuts from the oven and carefully scoop them into a large mixing bowl.  Pour the spice mix over the warm nuts, stirring gently to spice the nuts evenly.  Enjoy immediately or let cool completely before storing in an airtight container for up to 4 days.

8 Comments on Meatless Monday: Rosemary Spiced Nuts

  1. catherine
    November 8, 2010 at 11:31 am (13 years ago)

    I can’t wait to try this- the rosemary sounds magical!

  2. Halie
    November 8, 2010 at 2:54 pm (13 years ago)

    I move that every wedding should start with delish snacks and booze. A truly inspired idea!

  3. Joanna
    November 8, 2010 at 8:09 pm (13 years ago)

    I have no concept of nut portions (ha). How many people is 2 lbs appetizers for?

  4. Sarah
    November 9, 2010 at 3:01 pm (13 years ago)

    Hi Joanna,
    I’m not so great with the proportions either, because we always make this recipe for a crowd.

    2 pounds is a lot of nuts–enough for 25 people or so. If you’re doing a dinner for 8-10, I’d halve the recipe.

    But then again, they always do seem to get eaten : )

4Pingbacks & Trackbacks on Meatless Monday: Rosemary Spiced Nuts

  1. […] A heart bowl for rosemary spiced nuts. […]

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  3. […] darling Sarah made and packaged Rosemary Spiced Nuts […]

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