Warm and Toasty Nuts with Rosemary and Shallots

close-up nuts in mug

Just in time for the Superbowl, these nuts are a great idea for your snack table.

At a recent Christmas cookie exchange, which I told about here, this recipe was the star of the show.  Nevermind the sparkly cookies,  decorated cut-outs,  fudge and numerous other sweets.  We wanted savory.  We wanted spicy. We wanted salty.  We wanted what we could smell baking in the kitchen.

nuts on pewter plate

And…we got it.  Rosemary, shallots and garlic flavor these toasty mixed nuts.  It’s best to eat them warm out of the oven. Certainly the same day. I recommend serving them from a small crock pot since “warm” is really the only way to eat them right.

nuts in mug

One warning: the smell!

Oh my! Talk about aromatherapy. One whiff and you will forget about your troubles and your waistline. They may even help soften the disappointment if your favorite team didn’t make it to the Superbowl. (Too bad about those Cowboys.)

roasted nuts story board

Warm and Toasty Nuts with Rosemary and Shallots
Recipe type: appetizer
Cook time:
Total time:
  • 5 cups mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
  • 1 tablespoon extra-virgin olive oil
  • 2 small shallots, thinly sliced crosswise into rings to yield about ¼ cup
  • 3 garlic cloves, thinly sliced lengthwise
  • 2 tablespoons unsalted butter
  • ¼ cup coarsely chopped fresh rosemary
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon kosher salt
  1. Preheat oven to 350 degrees. Arrange nuts in a single layer on baking sheet and toast until golden--8-12 minutes. Transfer to a large bowl.
  2. Add shallots and garlic to hot olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.
  3. Pour melted butter over nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm. Nuts can also be reheated in a 300 degree oven for 8-10 minutes but watch carefully.



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{ 9 comments… read them below or add one }

Kay June 21, 2012 at 9:50 am

I’ve made this recipe From Martha’s cookbook but have always been uncertain as to whether the nuts are supposed to be raw or roasted??? Can you enlighten me? Thanks.


Paula June 22, 2012 at 6:00 am

Kay, I used roasted nuts. The baking in this recipe essentially warms them up. Good question!


Susan February 22, 2010 at 6:48 pm

OK shower is over and this recipe was a big hit! Again many thanks for the new recipes.


kj April 19, 2010 at 8:22 pm

Thanks for telling how the nuts turned out!

I’m going to try now that you said they turned out great!


Susan February 17, 2010 at 5:08 am

I am making this recipe for a couples shower Saturday night. The shallots look like purple onions in the pic. Will the shallots be easy to find in the produce section? Will let you know how mine turn out. This recipe sounds really delicious! Thank you!


mike February 4, 2010 at 10:05 pm

Wait, save some for me! What a great looking recipe. I usually make sugared nuts, but these savory ones look quite good! Do they go well with velveeta and doritos? 🙂 Beautifully-presented (as usual)!


Suzanne February 3, 2010 at 11:06 pm

oh my… YUM!!! I wish I had some of these right now 🙂 I think I’ll make these for the game on Sunday… I don’t really care about the actual game… but the menu is very important!


Romaine February 4, 2010 at 6:34 am

Your priorities about this weekend seem to be pretty much the same as mine.


Mimi February 3, 2010 at 10:33 am

What great combination of flavors , we love roasted nuts for a snack. Your photos are great.


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