A little sweet and a little spicy, these roasted nuts are such an easy recipe that we make all the time for holiday entertaining! We use a mixture of cashews, almonds and pecans, several spices, plenty of rosemary and a light coating of sugar for that addictive crunch. Serve them as a light snack for guests, add them to a charcuterie board, or give them as a delicious DIY gift!
Our sweet candied pecans and almonds with brown sugar, cinnamon, nutmeg and cloves have become one of the most popular recipes on our website, and for good reason! They're so easy to make, they're pretty much foolproof, and they make for a lovely edible gift at the holidays. (For more DIY gifts, try our cocktail infusion kits or homemade sugar plums!)
Don't get me wrong, we love the super sweet version, but this savory version really hits the spot for a snack or appetizer! You get a good kick of heat from the cayenne, plenty of savory, herby flavor from rosemary, but still that crunchy sugar coating.
The best part? You can make these well in advance. They last for weeks at room temperature, or you can freeze them for long term storage. Get a batch going now and check one thing off of your holiday to-do list!
Jump to:
Ingredients
- Nuts: We use a mixture of pecans, almonds and cashews (all unroasted and unsalted). You can also add in or substitute peanuts, walnuts, or even a seed like pepitas.
- Egg whites + water: This creates a foamy coating that lets the spices and sugar stick to the nuts, creating a super crispy and delicious exterior. If you're looking for a vegan/egg free version, try this recipe.
- Sugar: This helps to caramelize the nuts and balances out the mix of herbs and spices. We don't suggest skipping it – it makes a huge difference in texture.
- Herbs + spices: We used smoked paprika, cayenne, onion and garlic powder, pepper, salt, and fresh rosemary, but you can adjust the spice blend to your liking.
Step by step instructions
STEP 1: Preheat your oven to 250˚F / 120˚ C. In a medium-sized bowl, vigorously whisk together the egg whites and water, until you've achieved a thick and foamy consistency.
STEP 2: Add the nuts to the bowl, then toss until completely coated.
STEP 3: In a small bowl, whisk together the sugar, rosemary, and spices.
STEP 4: Pour the spice mixture onto the nuts, toss to coat the nuts evenly, then pour the nuts out onto a 13"x18" rimmed baking sheet. Be sure to spread the nuts into an even layer.
STEP 5: Bake for about an hour, stirring the nuts every 15 minutes. They're done when they're crispy and golden brown. Sprinkle with some additional rosemary and flaky salt (optional).
Storage
Store these nuts in an airtight container and they will keep for 3-4 weeks at room temperature. Just be sure to reseal the container in between enjoying them!
You can also freeze them for up to 6 months.
Lexi & Beth's Top Recipe Tips
- Keep it low and slow: A low oven temperature of 250˚F ensures that the nuts can achieve a golden brown color without burning.
- DIY Gift: These make the perfect edible gift! Transfer the nuts to a nice glass jar with a lid, then tie a ribbon around the top and add a cute handmade label. Voilà! The easiest homemade gift for friends, coworkers, hosts/hostesses and more. Bonus: it's super easy to multiply this recipe, so you can make a huge batch at once if you're giving these out as gifts.
More holiday snacks and appetizers
Print
Sweet and Savory Roasted Nuts with Rosemary
- Total Time: 1 hour 10 minutes
- Yield: 3 cups 1x
- Diet: Vegetarian
Description
A little sweet and a little spicy, these roasted nuts are such an easy recipe that we make all the time for holiday entertaining! We use a mixture of cashews, almonds and pecans, several spices, plenty of rosemary and a light coating of sugar for that addictive crunch. Serve them as a light snack for guests, add them to a charcuterie board, or give them as a delicious DIY gift!
Ingredients
- 1 cup unsalted pecans
- 1 cup unsalted almonds
- 1 cup unsalted cashews
- 1 large egg white
- 1 tablespoon water
- ¼ cup granulated sugar
- 1 tablespoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne (or more to taste)
Instructions
Preheat the oven to 250˚F (120˚C). Lightly grease a nonstick sheet pan with cooking spray or oil.
In a large bowl, whisk together the egg white and water until frothy (about 2 minutes). Add in the nuts and stir until well coated.
In a separate bowl, whisk together sugar, salt, pepper, rosemary, paprika, garlic powder, onion powder, cinnamon and cayenne. Pour the spice mixture over the nuts and stir well until the nuts are evenly coated.
Spread the nuts in an even layer on the baking sheet and place on the middle rack of your oven. Bake for a total of 55-60 minutes, stirring the nuts every 15 minutes to prevent burning around the edges.
Remove from the oven, stir, and let cool completely before enjoying.
Notes
You can also use peanuts, walnuts, hazelnuts, or another nut of choice in this recipe.
Store these nuts in an airtight container and they will keep for 3-4 weeks at room temperature. You can also freeze them for 6 months.
For a sweet version of these candied nuts, try this recipe. For a vegan version (no egg), try this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 229
- Sugar: 5.8 g
- Sodium: 317.4 mg
- Fat: 19.1 g
- Carbohydrates: 12.3 g
- Fiber: 2.8 g
- Protein: 5.5 g
Shweta Agrawal Agrawal says
Can we butter instead of egg whites?
Lexi says
I don't think butter would work as a 1:1 substitute in this recipe. If you are allergic to eggs, though, we have a similar version that's egg free: https://www.crowdedkitchen.com/quick-and-easy-candied-walnuts/
Maddy says
Can I use roasted nuts if that’s what I have on hand?
Frances says
I love nuts and all kinds versions.
Plain coated...etc!
Sandy says
OMG! These mixed nuts are the best I have ever made! Perfect combination of sweet and spicy! This will be my go-to recipe from now on. Thank you for this recipe!
Lexi says
So glad to hear that! Thank you!
Anja Pfeifer says
Tried them today. In fact.the main natch is still cooling. Nibbling on the test.
Due to a nut allergy by my friend i had to skip the peacans, nut i pushed everything one spot up the list and added pistacchios as smallest batch.
Works perfect.
And the taste is fantastic. A decent spicy-sweetness. Followed by a hnt of hotness.
And the smell and crunch. I am in love.
Already in my favourites...
Thank you.
And btw - every receipe i tried from yours is to my taste. Which is not easy to manage. Congrats ...😁
Lexi says
I'm so happy to hear that!! Enjoy 🙂
Nicky says
Delicious and the absolute perfect texture and crunch. Just the right amount of sweet too, though next time, I'm adding a bit more of each seasoning, the mix is so delicious.
Lexi says
So glad you enjoyed! Thanks so much 🙂
Tobin says
So good!! Next time I’m reducing the salt, a little too salty for me.
Lexi says
Thank you for your feedback! Do you mind sharing what kind of salt you used so I can make a note?
Muna Snobar says
Can we skip sugar
Lexi says
I would not suggest skipping it (it will totally change the texture of the coating) but you technically can.