RECIPE: Warmed Sweet and Spiced Nuts

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We love serving these nuts as hors d’oeuvres when friends and family gather in our home. Maple syrup, rosemary, and chili powder combine with other spices for a lovely sweet and savory flavor. Since nuts are a great source of protein, fiber, vitamin E, and magnesium, they not only taste delightful but also pack a nutritional punch.

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mixed roasted nuts on baking sheet

Warmed Sweet and Spiced Nuts


  • Author: Vanessa Seder
  • Yield: Makes 4 cups 1x

Ingredients

Scale
  • 1 cup raw shelled pistachios
  • 1 cup raw shelled pecan halves
  • 1 cup raw hazelnuts
  • 1 cup raw almonds
  • 3 tablespoons pure maple syrup
  • 3 tablespoons unsalted butter
  • 3 tablespoons chopped fresh rosemary
  • 2 teaspoons New Mexican red chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ tsp. freshly ground black pepper
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat the oven to 350°F. Line a standard-sized baking sheet with parchment paper and set aside. 
  2. Mix the pistachios, pecans, hazelnuts, and almonds in a medium bowl and set aside. 
  3. Combine the maple syrup and butter in a small saucepan and bring to a simmer over medium heat. Cook, stirring a few times during the process, until the mixture is melted, smooth and slightly thickened, about 6 minutes total. 
  4. Turn off the heat and add the rosemary, chili powder, smoked paprika, and pepper to the maple syrup mixture, and stir well to combine. 
  5. Pour the maple syrup mixture over the nuts. Use a large spoon to toss and coat the nuts completely in the mixture, then spread out over the prepared baking sheet.
  6. Roast the nuts, tossing once or twice during the cooking process, until the nuts are evenly toasted, about 10 to 12 minutes.
  7. Remove from the oven and sprinkle the nuts all over with flaky salt to taste. Allow the nuts to cool in the pan until slightly warm, about 15 to 20 minutes, or room temp, about 1 hour. Transfer to a bowl to serve immediately, or store at room temperature in an airtight container for up to 2 weeks. If reheating to serve warm, place in a 350°F. oven for about 3 minutes. 

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Vanessa Seder
Vanessa Seder
Vanessa Seder has worked in the food industry for close to 20 years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include: Eat Cool, (which received positive reviews from the New York Times and elsewhere) and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at vanessaseder.com and Instagram @vseder.
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