Rosemary Spiced Nuts
A buttery, rosemary-scented mix of pecans, almonds, walnuts and macadamias with a whisper of smoky heat — the ideal bar snack.
Nutrition per serving
¼ cup (about 1 oz)- Net carbs
- 1.8g
- Calories
- 213kcal
- Protein
- 3.8g
- Fat
- 21g
- Total carbs
- 5.3 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Sweet cinnamon: Candied-style nuts with cinnamon, vanilla and a crunchy sugar-free coating — like the ones at the holiday market.
- Stir the cinnamon, the larger amount of sweetener and the vanilla into the melted butter in place of the rosemary and spices.
- Roast as written, stirring halfway. The coating looks wet when the nuts come out but turns crisp and candied as they cool.
Dairy-free: Olive oil carries the rosemary and spices instead of butter, for a nut mix that suits dairy-free and vegan snackers.
- Whisk the rosemary, sweetener and spices into the oil instead of melted butter. Oil-coated nuts brown a touch faster, so start checking at 13 minutes.
Nut-free seed mix: Pumpkin and sunflower seeds take the same rosemary coating — a crunchy, school-safe mix for anyone with a tree nut allergy.
- Toss the seeds in the seasoned butter exactly as you would the nuts.
- Roast at 325°F (165°C) for only 10–12 minutes, stirring every 4 minutes — seeds are small and scorch quickly. They are ready when the pepitas puff up and start to pop.
-
½ tsp smoked paprikaleave out -
¼ tsp cayenne pepperleave out - Also add
-
1 cup pecan halvesleave out -
½ cup whole raw almondsleave out -
½ cup walnut halvesleave out -
½ cup macadamia nutsleave out - Also add
Estimated cost $8.51 for 10 servings ($0.85 each) · how we estimate
Instructions
-
Heat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
-
In a large bowl, stir the melted butter with the rosemary, sweetener, salt, smoked paprika and cayenne. Add all the nuts and toss until every piece is coated.
-
Spread in a single layer and roast 15–18 minutes, stirring halfway, until fragrant and a shade darker. Keep an eye on the pecans — they scorch first.
-
Cool completely on the pan; the coating sets and the nuts crisp as they cool. Taste and add a pinch more salt if needed.
Tips for success
-
Low and slow is the secret — at higher temperatures the outsides burn before the centers toast. - Change the mood: swap the rosemary for 1 tsp curry powder, or use cinnamon and bump the sweetener to 1 tbsp for a sweet version.
- Portion into small bags or jars; nuts are easy to overeat, and a ¼ cup already brings about 200 calories.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature; warm 5 minutes at 300°F (150°C) to refresh the crunch.
Prep tip: They keep up to 2 weeks airtight at room temperature, so one batch fills two weeks of ¼-cup snack bags.
Store airtight at room temperature up to 2 weeks, or freeze up to 3 months.
Variations
3 variations, each with its own ingredients and macrosSweet cinnamon
FlavorCandied-style nuts with cinnamon, vanilla and a crunchy sugar-free coating — like the ones at the holiday market.
- fresh rosemary → ground cinnamon
- granulated erythritol or monk fruit blend → granulated erythritol or monk fruit blend
- + 1 tsp vanilla extract
- no smoked paprika
- no cayenne pepper
2 g net · 215 kcal · 3.8 g protein · 21 g fat · ≈$0.92 per serving (+0.2 g net carbs vs the original)
Dairy-free
DietOlive oil carries the rosemary and spices instead of butter, for a nut mix that suits dairy-free and vegan snackers.
- butter → extra-virgin olive oil
1.8 g net · 217 kcal · 3.8 g protein · 22 g fat · ≈$0.88 per serving (same net carbs as the original)
Nut-free seed mix
DietPumpkin and sunflower seeds take the same rosemary coating — a crunchy, school-safe mix for anyone with a tree nut allergy.
- + 1½ cups shelled pumpkin seeds (pepitas)
- + ½ cup shelled sunflower seeds
- no pecan halves
- no whole raw almonds
- no walnut halves
- no macadamia nuts
1.8 g net · 170 kcal · 7.4 g protein · 15 g fat · ≈$0.52 per serving (same net carbs as the original)
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