You’re either someone who gravitates toward the sweet treats or the savory nibbles. I’m definitely on Team Savory, and have been my whole life. That’s why something like these roasted nuts are so appealing to me. They’re very flavorful from the additions of chili, lime, and rosemary. Plus, I love that they’re just so incredibly easy to make. I’ve served them at many holiday parties over the years and they’re always a hit. Especially with my fellow Team Savory friends!
Recipe Highlights
Here are a few reasons I love this simple recipe for Chili Rosemary Roasted Nuts:
- They’re salty, crunchy, and so flavorful. What’s not to love?
- In addition to snacking out of hand, I like to add them to salads for a nice crunch factor
- The variety of nuts in this recipe are so nutritious, containing heart-healthy fats, fiber, and micronutrients, including vitamin E, magnesium, and selenium
- It’s a naturally gluten-free snack
- They make a nice holiday food gift for my kids’ teachers and coaches, and I also love to share them with co-workers and friends. For a tasty and fun gift that’s always appreciated, I simply package the roasted nuts in a cute holiday canister, jar, or bag with pretty ribbon
- This recipe could not be easier to make! It requires minimal equipment: just a sheet pan and a few everyday measuring utensils
- I can change up this recipe by using different blends of nuts. But since cashews are my favorite, I always include those!
Ingredients to make Chili Rosemary Roasted Nuts
Here are the ingredients to make this roasted nut recipe. I also included some substitutions that will work great:
- Nuts of choice – I recommend using either mixed dry roasted or raw nuts. Also, skip the pistachios, since they tend to burn to quickly and before the other nuts are done roasting
- Avocado oil – coconut oil, melted butter, melted ghee works, too
- Chili powder and cumin – don’t skip these – they add just the right amount of flavor and spice to make these nuts special.
- Lime – the tang you get from the fresh lime juice tastes so good in combination with the cumin and chili powder
- Fresh rosemary – Jess was the one who suggested I add rosemary to these nuts. At first I thought it sounded odd, but oh my goodness, she was spot on. Don’t skip the fresh rosemary
- Flaky sea salt
How to store
It’s important that the nuts are completely cooled before storing. Once cooled to room temperature, store them in an airtight container or seal them in a jar in a cool, dark, spot. I store mine in my pantry or cupboard, where they stay fresh for up to 3 months. If you store them in the refrigerator, they’ll taste great for even longer.
Equipment Needed
The beauty of making these roasted nuts for parties and gifts is that you don’t need any special equipment. Just make sure you have these things on hand:
- Large rimmed baking sheet (a sheet pan)
- Parchment paper
- Small bowl
- Spoon, for stirring and tossing the nuts
- Airtight storage container
Perfect For Gifting
Last year for my daughter’s teachers, I gifted cute packages of our Holiday Spiced Pecans and these Chili Rosemary Roasted Nuts. I packaged them in clear cellophane bags and secured them with pretty velvet ribbon and a name tag. They turned out to be a perfect gift and several of the teachers asked for the recipe. Of course, I was more than happy to share it!
Video: Making Chili Rosemary Roasted Nuts
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Chili Rosemary Roasted Nuts
A simple recipe that makes a great option for parties and food gifts, these mixed nuts are tossed in chili powder and cumin, tangy lime juice, and fresh rosemary. Then, they’re roasted to perfection to make an irresistible, crunchy, and flavorful savory snack.
Ingredients
- 4 cups dry roasted or raw mixed nuts of choice
- 1 ½ tablespoons avocado oil or olive oil
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon fine salt
- Juice of 1 lime (3-4 tablespoons)
- 2 tablespoon chopped fresh rosemary
- Flaky sea salt
Instructions
- Preheat the oven to 325℉.
- Line a large rimmed baking sheet with parchment paper. Spread the nuts out in an evenly layer over the sheet pan.
- In a small bowl, combine the oil, chili powder, cumin, fine salt, lime juice, and rosemary. Pour the liquid mixture over nuts and toss to coat the nuts with spice mixture.
- Roast for 15 to 20 minutes, stirring every 5 minutes to avoid burning.
- Remove the sheet pan from the oven. Sprinkle with flaky sea salt over the nuts.
- Allow nuts to cool about 20 minutes on the sheet pan, stirring occasionally.
- Store in an airtight container for up to 3 months.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
We don’t recommend using pistachios, since they burn easily.
Nutrition Information
- Serving Size: 1/4 cup
- Calories: 180
- Fat: 17 g
- (Sat Fat: 2 g)
- Sodium: 8 8mg
- Carbohydrate: 6 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 5 g
- Cholesterol: 0 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
These look great! How long will they keep? I wanna make them ahead so I have less to worry about the day of!
These will keep for at least 2 weeks in the pantry and can be frozen for longer storage.
These were a huge hit!
We are so happy to hear these were a hit for you Rachel! Thank you for your feedback and 5-star review!