Chili Rosemary Roasted Nuts

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!

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

Many 5-Star Reviews ⭐⭐⭐⭐⭐

“Made these today. I added a bit of cayenne and garlic.
Turned out amazing!” ~  Clare

 

“These were a huge hit!” ~ Rachel

 

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!

More Food Gift Recipes

Holiday Spiced Pecans (Easy And No Refined Sugar)

Peppermint Brownie Batter Truffles

Crockpot Peanut Clusters (Easy Holiday Treat)

12 Gluten-Free Christmas Cookie Recipes

Video: Making Chili Rosemary Roasted Nuts

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

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. 

Prep: 5 minsCook: 15 minsTotal: 20 mins

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Servings: 4 cups 1x

1x2x3x

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

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Instructions

1. Preheat the oven to 325℉.
2. Line a large rimmed baking sheet with parchment paper. Spread the nuts out in an evenly layer over the sheet pan.
3. 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. 
4. Roast for 15 to 20 minutes, stirring every 5 minutes to avoid burning.
5. Remove the sheet pan from the oven. Sprinkle with flaky sea salt over the nuts.
6. Allow nuts to cool about 20 minutes on the sheet pan, stirring occasionally.
7. Store in an airtight container for up to 3 months.

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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

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoVeganVegetarianWhole30

© The Real Food Dietitians

Recipe By: Stacie Hassing

The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

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