Maple Rosemary Roasted Nuts
Perfect Gluten Free Party Food
Hello friends,
Today I bring you one of the recipes people ask me for again and again. I’ve been making these simple nuts for well over a decade and they never disappoint. They are simple, with flavorful ingredients that pack a punch. Sweet but not cloying with a smokiness this BBQ lover appreciates.
Because nuts are hearty and filling this is a fantastic gluten free appetizer to bring to a party, you can be sure that there is something available that you’ll enjoy and you won’t leave famished. They take only a few minutes to come together - smaller nuts cooking a bit faster and larger walnuts as I’ve used here on the longer end of the time range given. They should smell toasty when done and be a beautiful bronze color, but not black.
You can also make these in larger batches and pack them up for gifting - they would make the perfect hostess gift, less work than flowers and more interesting than a standard bottle of wine (although I’m never sad about either of those gifts.)
Enjoy, I wish you a peaceful season.
Happy Baking,
Rachel
Maple Rosemary Roasted Nuts
Yield: 2 cups
2 Tb (25g) olive oil
2 Tb (39g) maple syrup
1 Tb smoked paprika
1 tablespoon chopped fresh rosemary (or 1 tsp dried)
1 Tb chopped fresh thyme (or 1 tsp dried)
2 cups (256g) walnut halves, pecan halves, and almonds
1/4 teaspoon kosher salt
Heat oven to 425°F. In a bowl, whisk olive oil maple syrup, spices, and herbs. Add nuts and salt; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 14 to 18 minutes. Cool completely before putting into airtight containers to store at room temperature.
I made these yesterday. They were yummy, and my guests commented on them too. A bit sweet and a bit savory. Thanks!
These are the best!