These roasted mixed nuts are completely irresistible. They’re a little sweet, a little spicy, and nice and toasty.
These nuts will be a hit at your holiday parties, or a redeeming snack in between. I love to add fresh rosemary, so they taste like the holidays in the best way.
This recipe is so versatile, too. You can easily change up the nuts and seasonings to suit your preferences. These photos show my favorite iteration, made with pecans, almonds and pepitas (pumpkin seeds).
Ready to raid your pantry for the ingredients?
Roasted Party Nuts Ingredients
You’ll need a few simple ingredients to make the best party nuts.
Raw Mixed Nuts
Be sure to buy raw (not pre-roasted), unsalted nuts for this recipe. I’m partial to almonds, pecans and pepitas. The almonds get nice and crunchy, the pecans crisp up beautifully, and the pepitas clump together to form crackly green clusters.
You can use other nuts, too. Walnuts would be great in place of the pecans, hazelnuts would be fun, and peanuts are always delicious.
Real Maple Syrup
Just two tablespoons of maple syrup makes these nuts lightly sweet. As the mixture roasts in the oven, the maple syrup condenses and turns into a light candy coating. I love that these nuts are naturally sweetened and not at all sticky.
Baking the nuts at a relatively low temperature (325 degrees) and stirring frequently are the two keys to achieving perfectly roasted nuts with an even layer of candy coating.
Butter
A little melted butter offers extra richness and depth to these mixed nuts. They really taste like a treat.
If you’re looking for a dairy-free or vegan alternative, olive oil works well.
Kosher Salt
I like to use kosher salt in this recipe because I love the little bursts of saltiness it provides. You can use regular salt if you don’t have kosher salt on hand; your nuts will be more uniformly salty (not a bad thing, really).
Did you know that different salts vary in saltiness, by volume? See my recipe notes to find the right amount for your salt.
Vanilla Extract
Vanilla extract adds another subtle layer of flavor. Nuts, maple syrup and vanilla are a trifecta of flavor.
Cayenne Pepper
Cayenne adds some subtle heat and balances the sweetness of the maple syrup. I love it.
With my fresh jar of cayenne, even 1/4 teaspoon has a good amount of kick. Feel free to scale back on the spice or omit it completely.
Flavor Variations on Roasted Party Nuts
Make this recipe your own! Simply stir any of the following into the maple syrup mixture:
For rosemary mixed nuts (shown here), stir in 2 tablespoons finely snipped or chopped fresh rosemary. Preparing the rosemary is a little tedious and takes a few minutes, but it is 100 percent worth the effort.
For pumpkin spice or cinnamon mixed nuts, add between 1/2 teaspoon to 1 teaspoon pumpkin spice blend or cinnamon, to taste.
For bourbon-spiked mixed nuts, add 1 to 3 teaspoons bourbon in place of the vanilla extract, to taste.
For sweeter party nuts (these are lightly sweet as written), double the maple syrup.
For extra-spicy or not-at-all-spicy nuts, adjust the cayenne pepper. You can even double the cayenne, or adjust to taste—sample the nuts tossed in the maple mixture and stir in more, if you’d like. Or for not-spicy nuts, simply omit the cayenne altogether.
Please let me know how these nuts turn out for you in the comments! I hope they make an appearance at your parties this season.
Looking for more holiday-worthy party snacks? I’ve got you covered.
- More nuts: Naturally Sweetened Candied Pecans or Basil Pesto Party Almonds
- Popcorn: Perfect Stovetop Popcorn, Sesame Caramel Corn or Cinnamon Maple Caramel Popcorn
- Chocolate treats: Chocolate Peppermint Cups or Chocolate Bark
- Baked goods: Cranberry Orange Muffins or The Best Granola
Sweet & Spicy Roasted Party Nuts
- Author:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 ½ cups 1x
- Category: Appetizer
- Method: Roasted
- Cuisine: American
These party nuts are a little sweet and a little spicy. They’re completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 ½ cups mixed nuts.
Ingredients
- 2 cups whole almonds
- 2 cups pecan or walnut halves
- 1 ½ cup pepitas (green pumpkin seeds)
-
Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)
-
2 tablespoons maple syrup
-
2 tablespoons unsalted butter, melted
-
1 ½ teaspoons kosher salt*
-
1 teaspoon vanilla extract
-
¼ teaspoon cayenne pepper (reduce or omit if sensitive to spice)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
- In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
- Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that’s okay).
- Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
- Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
- Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
Notes
Recipe adapted from my recipes for Naturally Sweetened Candied Pecans and Rosemary Roasted Nuts.
*Salt note: I like how the large flakes of kosher salt make some bites a little saltier than others, but kosher salt’s weight varies considerably by brand. I used Diamond Crystal salt brand. If you’re using Morton kosher salt, use 1 teaspoon. If you’re using fine sea salt or regular table salt, use ¾ teaspoon.
Make it dairy free/vegan: Substitute extra-virgin olive oil for the butter.
Change it up: Feel free to play around with the nuts in this recipe; you’ll need 5 ½ cups total. Whole cashews work, but don’t really crisp up. Hazelnuts would be nice. I tried using honey instead of maple syrup, but maple produces better flavor and a more candied (not sticky) texture.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Deborah
Thank you for a great recipe. I made this for my daughter and company celebrating a birthday. Made 2 batches, set them out for all to munch before dinner. They were a hit! Lol we all nibbled and noshed… shared the recipe with everyone! I have slowly changed the food I cook and serve to healthier versions. Wise food choices! Thank you and hugs to all, Deborah
★★★★★
Kate
Hooray! They were a hit. Thanks for sharing, Deborah.
Patti
Are these oily at all? I’m looking for a nut recipe to make for Christmas gifts.
Kate
Hi Patti! I don’t find these oily. Once baked and cooled, they make a great grab and go snack.
Helen
Will definitely be making this for Thanksgiving! At what point do you add the rosemary?
Lee Ann
Helen, you add the rosemary to the butter and other seasonings, then pour that mixture over the nuts and mix to cover them.
Kate
See step 2! You add it with the rest of the seasonings.
lyman
best ever is to put some, not too much, olive oil on a pound of pecans. salt gently and roast in a 350 oven until they smell done. taste test, and maybe a LITTLE more salt. easy peasy and absolutely the best.
Kate
I’m glad you loved them!
Hayley
I’m addicted to the maple bourbon pecans in your cookbook! I’m sure this will be my next addiction.
★★★★★
Kate
If you love those, you will love these! Thank you for your review, Hayley.
readerrita
Golly, these sound SO GOOD. I’m going to make these for both Thanksgiving AND Christmas. YUM!
Kate
Great for the holidays! Thanks for your review.
Giovanna
as always a great recipe, when I have time I always enjoy try and follow your recipes. But lately being really busy and wanting to try a diet it’s hard to find the time. I wanted to ask for a personal opinion, I saw an article circulating in blogs about a custom made keto diet, I personally thought of trying it but still a bit unsure, what are your thoughts on those type of custom made diets?
https://butwhyshouldyou.wordpress.com/2019/11/17/why-should-you-try-keto-diet/
★★★★★
Kate
Hi! I’m happy to hear you love my recipes. Unfortunately, I can’t comment on specific diets as I’m not a registered nutritionist. I recommend talking to one and doing what is best for your health.
Lynne
Made these last night – family coming over today. I love this recipe. I printed it to keep for next time. Thanks so much.
★★★★★
Kate
You’re welcome, Lynne! I’m glad you loved them.
Barbara
I’m wondering how garlic powder might be with these??
Kate
You could try it! I’m not sure with adding it to the additional spices. Be mindful as it can be overpowering.
Suzanne
Thanks Kate for another great recipe! The family is swarming around the pan as it cools. Won’t last long here!
★★★★★
Jennifer Wishart
Just made these and they are delicious!!! So good with the maple syrup and I used fresh rosemary from my garden. I can’t eat spicy food so omitted the cayenne pepper. Will be making again!
★★★★★
Cassie Thuvan Tran
Roasted sweet and spicy nuts are my guilty pleasure, especially Brazil nuts, almonds, and pistachios! Cashews are also pretty addictive. This bowl looks to die for!
Kate
I hope you love it!
kate
do you think cashews would work in this recipe?
★★★★★
Kate
Yes! They could work too. I actually tested it a few times with cashews, but they never got quite as crunchy.
Su Page
Absolutely delicious. I plan on taking these fabulous nuts to my next gathering.
★★★★★
Kate
I hope everyone enjoys them! Thank you for sharing, Su.
CJ
Hi Kate! I made the sweet and spicy nuts and need some advice. Mine came out really salty, I doubled the recipe and was careful. How can I bring some sweet to them so they are t so salty? Thanks
★★★★
Kate
Oh no! What type of salt did you use? Kosher or fine grain? This recipe calls for kosher, which is a bigger crystal. If you used the same amount of the other, it will be quite salty.
Renee Hanlon
SO DELICIOUS! Such a great way to pimp up some raw nuts that everyone was getting a bit tired of. I used cashews, pecans and walnuts with the ‘standard’ spices (not that there is anything standard about them because they work beautifully!) – rosemary from the garden always feels a little extra fancy. Seriously these are so good – there is a party in my mouth! Challenge will be to limit to just a small handful at snack time. Thanks again Kate… I don’t often comment but cook from your blog and cookbook all the time. Thank you for helping me and my family enjoy delicious and nourishing food on a very regular basis xox
★★★★★
Kate
I appreciate you sharing your variation, Renee! Thanks for the review.
Terry Berkley
Friends and family have loved the bourbon pecans in your cookbook as Christmas gifts. I tried this new recipe tonight with additional 1/8 cup
Canadian Rye Whiskey. Oh my goodness, what a great treat. Thank you!
★★★★★
Kate
What a great idea! Thank you for sharing, Terry.
Lisa
I made a 1/2 batch of rosemary mixed nuts to see if they’d be good for the holidays as a snack. Oh my goodness, I wish I made a whole batch…delicious. Thanks for the amazing recipe.
★★★★★
Kate
You’re welcome, Lisa!
Jackie
Made two batches today and they are delicious! Will make these many times more. For the rosemary, I just pulsed it in my spice grinder and it worked really well.
★★★★★
Kate
I like that trick, Jackie! Thanks for sharing and for your review.
Julia
Really delicious! I plan on having these out as part of my appetizers for Thanksgiving…if we have any left. Thank you for another great recipe.
★★★★★
Kate
You’re welcome, Julia! Thanks so much for your review.
Miriam Wheeler
This sounds delicious! I went to pick some rosemary to find out the pot had been knocked over and the plant died. Can I substitute it for Thyme or for dry rosemary?
Kate
Hi! Sure, if you like Thyme. If you substitute rosemary, be sure to use at least one-third of the amount of the recommended amount.
Julia
I made these tonight and they are so good and everyone loved them. They are so, so, so delicious. The big problem is that they are so delicious that it’s impossible to stop eating them ;)
★★★★★
Laurie Forrester
Happy Black Friday! I live in Argentina and will be celebrating Thanksgiving tomorrow. I am roasting nuts now for the sweet and salty roasted nut mix. Maple syrup is out of my price range here (imported!) so I am going with honey. I will let you know how it turns out! Rosemary from my garden!
Best!
Lauren
Made the rosemary version and they are SO good and were a huge hit! Thank you!
★★★★★
Kate
You’re welcome! I’m glad you loved them, Lauren.
Joshua
I made these as an appetizer for a dinner party with friends a week or so ago. Everyone loved them and one of my friends actually stated that she thought they were addictive! I enjoyed the recipe very much and was happy I opted to include the fresh rosemary which I felt made them all the more delectable. A friend suggested adding paprika to the seasoning mix on the next go around and doubling the cayenne. I think I’ll try that next time and perhaps use a different assortment of nuts as well. Bravo to Kate for another excellent recipe!
★★★★★
Kate
Thanks for sharing!
Katrina
I made these for a shower & was very pleased with the result. I had to sub honey because maple syrup is prohibitively expensive in Kenya. I will make these again– and keep returning to your site, Kate, for fabulous recipes. I’ve tried so many winners that I feel confident in trying a new recipe to take or serve to guests without doing a trial run.
Kate
Thanks for sharing!
Jean Husson
I just made two trays of this — one pecans and sunflower seeds and the other pecans and pepitas. Both are wonderful. You get just the right balance in your recipes. I first noticed it in your salad dressings and now I have a go-to recipe for candied spiced nuts. This is what my neighbors will get for the holidays. Thanks so much.
★★★★★
Kate
A fun gift idea! Thank you for sharing, Jean.
Jean
Well, I ate the ones I was going to give the neighbors so I have another batch in the oven now. This one follows your mix with the addition of some sunflower seeds which I particularly liked from my prior experiment. Thanks again. They are addictive.
Donna Wright
This was delicious and way too addictive. It disappeared quickly.
Donna
★★★★★
Kate
I love to hear that! Thanks for sharing, Donna.
Nicole
I used hazelnuts instead of almonds and it worked great. Really delicious once they cool!
★★★★★
Meg
These are really good. And quite easy. I will be making as gifts for friends. I am now eating your amazing minestrone soup for lunch, which I make in vats and freeze for my husband and I to eat. Thank you for so many wonderful recipes. And today I am heading to my local bookstore to buy your cookbook.
★★★★★
Kate
Thank you for sharing, Meg!
Denise
These are delicious – great to have on the counter to tide us over while we cook lunch or dinner. Thank you!
★★★★★
Kate
I’m glad you love it!
Sadye
I was nervous that the seasoning-to-nut ratio was off, but honestly it was perfect! Highly recommend using the rosemary, though I can’t contrast it with rosemary-free. Kate’s right that they’re very lightly sweetened — sweet enough to notice the flavor but not heavy at all.
★★★★★
Beverly
Wondering why you mix the nuts with the seasoning on the baking sheet? My inclination would be to mix nuts and seasonings in a bowl and then pour onto baking sheet. Which would be much easier for me.
I’m sure they’ll be delicious either way, making as gifts. Personally I am allergic to tree nuts. I’m rating before I try them just so I can post this question!
★★★★★
Kate
Hi Beverly! I did it both ways, actually. I found this saved you from using one dish and you didn’t loose any of the seasoning in the bowl or have clumping issues. I hope this helps!
Beverly
Thank you for your reply. I did as you suggested when I made and you’re right you don’t lose the “sauce” if you mix in the pan. It did take a bit longer to cook, about 30-35 minutes. Great reviews from all who have tried it! Would definitely double the batch next time. Gone in two days.
Merry Christmas
★★★★★
Jasmine Le Roux
Super delicious!!! I added a lot more cayenne as in South Africa we like things spicy:-)…also took a bit longer to roast but a very special snack for Xmas.thank you for a great recipe!!!
★★★★★
Kate
Thank you, Jasmine!
Isabel
Wow, these are so good! I made these for a “happy hour” party and got so many compliments, plus at least two people asking how I had made them! I used almonds and cashews, as well as a mix of sunflower seeds and pepitas. This recipe makes a LOT and I have a good amount left over…but I’m definitely not complaining! Thanks for the great recipe :)
★★★★★
Kate
Great for a happy hour! Thanks for sharing, Isabel.
Jen
Would be delicious I’m sure except… Mine came out too salty (my bad for not reading the note about salt) and burned which is odd because my oven thermometer said it was only at 300 degrees and I only cooked for 20 minutes. So keep a very very close eye on them!
Next time they’ll be amazing!
★★★★
Kate
I’m sorry to hear you didn’t love it! Some ovens vary and it sounds like your oven might run a little warm. Adjust the cooking time lower and add more time gradually as needed!
P D.S.
Yes, I have made this recipe.
However, I didn’t like the rosemary, so 2nd time around I used Spanish paprika, a bit of cayenne & cumin….the maple syrup along with a pinch of light brown sugar and butter added nice balance.
I also mixed the nuts and wet and dry ingredients in a bowl spread them on a doubled parchment paper underneath for baking on sheet.
★★★★
Kate
I’m sorry you didn’t love the rosemary, but glad you were able to adapt it to your tastes! Thanks for sharing.
Aliece
What a delicious recipe! Wow! Made a lovely gift in stockings this year! Thank you.
★★★★★
Kate
You’re welcome, Aliece!
Sasha
People I made this for this Christmas loved it and we did as well. As I don’t eat nuts as often as I should I will be making this again regularly, subbing olive oil for the butter and walnuts instead of pecans for nutrition purposes (not that pecans are unhealthy! But walnuts are powerhouses I don’t eat enough of). I’m always worried about things being too sweet but these weren’t oversweet in the slightest. Overall, this felt like real food rather than confectionery as sugary nuts sometimes can, so it definitely lived up to your blog title, Kate!:).
★★★★★
Mary
I was going to give these to coworkers as a New Year’s Day treat, but I may end up eating them all myself. I can’t get over how delicious they are!
I am fortunate enough to have a rosemary bush in my yard, so that came easily. I used the pepitas and pecans left over from Thanksgiving, and about 2 cups of cashews. So that definitely didn’t add up to 5.5 cups, but still, the ratio of spices/syrup to the nuts was perfect.
Thank you! I’ve bookmarked this recipe, I’m so impressed. Who knew that vanilla in spiced nuts would work?
★★★★★
Cindy
Just made these again for the 5th time in a month. Everyone who tries them LOVES them. No worries about storing them for 2 months ~ they don’t last a week in our house!
★★★★★
Kate
Thanks for your feedback, Cindy! I’m happy to hear you loved them.
Mary Jane Harris
This is the best roasted nut recipe I’ve found. It has just the right amount of sweetness. Once you get the salt to sweetness ratio balanced, you can play with the herbs. This recipe has that balance.
★★★★★
Heather F.
Great recipe, thank you!
I used sesame seeds and pistachios in place of the pepitas, added cashews, dried cranberries, and a few grinds of black pepper. Everyone loves it!
★★★★
Grace
Perfecto! We’ve moved to humid Central America and miss the crunchy nut blends you can buy. THANK YOU for this recipe! It’s my first foray into DIY blends, and this is easy and versatile.
★★★★★
Kate
You’re welcome, Grace!
Emily H.
Made this today with cashews and pepitas. I halved the recipe since we’re just 2 ppl and substituted 1 tsp dried thyme for rosemary since we didn’t have any. Followed rest of it as written. So good! Will try olive oil next time too but thanks for a great recipe Kate!
★★★★★
Kate
You’re welcome, Emily! Thank you for your review.
Lisa Gallagher
This nut mix is just the right combination of sweet and spicy. We nearly always have some nut mix on hand since we don’t eat conventional snacks and this recipe knocked it out of the park. My husband, who is very picky, raved about the recipe.
★★★★★
Kate
I’m glad you loved it! I appreciate your review, Lisa.
Renata Pittman-Davi8s
I thought these were meh. Not much sweet, not much heat
★★★
JacquiD
Awesome recipe which I modified by adding cashews and eliminating the vanilla. An absolute hit recently as a pre dinner nibbly with friends!
★★★★★
Kiran seksaria
Hi I have lot of edible flower petals and pistachios in my kitchen
Can I use them with your recipe
Loved your recipe
Melissa
This recipe is AMAZING!!! I tried it as written and it was so good. Thank you so much for sharing this. It was a big hit
★★★★★
Emma
This recipe looks amazing.. could I substitute melted coconut oil for olive oil as that’s what I have in my cupboard and also do you think coconut flakes would work with the nuts? Thanks
Kate
Hi Emma, you could try it. Although the coconut taste may be over powering.
Emma
Thank you !
Fotena Zirps
I’ve made these nuts a dozen times. Everyone loves them. These nuts are my Christmas presents to family members that don’t need anything, but love a tasty pretty healthy treat!!! And they make the house smell incredible. Thanks for this awesome recipe!
★★★★★
Joan
Delicious! These came out perfectly. The best combo of sweet, salty & a little spicy. I might add a touch more cayenne next time but I’ll definitely be making these again!
★★★★★
Liz LEE
My newest party dish and a huge hit so far!
★★★★★
Tanvi
Can I use roasted nuts for this recipe and add the seasonings
Kate
Hi Tanvi, During the roasting processes is how the flavors really come together. You won’t get the same results if not following the directions. Not sure about roasting twice.
Becca
Amazing recipe!! Think I will be making these well after Christmas!
★★★★★
Marg
Made your recipe using the walnuts and almonds, turned out great! Not crazy about walnuts but in this recipe they were very tasty
★★★★★
Kate
Thank you for sharing! I appreciate your review, Marg.
Brian B
Made these today with apple pie spice instead of rosemary and used siracha popcorn salt instead of regular salt and cayenne. Used the table salt quantity adjustment. They came out great! The condo smells wonderful and the family has been munching on them all afternoon. I’m already being asked for a 2nd batch. Thanks so much for a great recipe! It has brought joy to a quarentined Christmas eve! :)
★★★★★
Jen
Normally I love your recipes! But these were not good!!
I can not figure out where the sweetness is, had to add extra salt & cayenne to get any taste except oily. Disappointing!!
★
Kate
I’m sorry you didn’t love this one. Did you add the maple syrup?
Sylvia Worboys
I found these nuts dangerously delicious.thank you.
★★★★★
Heather
Thank you for this great recipe! I made it vegan using oil; used pecans, cashews, pistachios, sunflower seeds, and cranberries, and added black pepper. Everyone loves it!
★★★★
Kate
That’s great, Heather!
Amanda H
I noticed when you triple the recipe the amounts of maple syrup, butter, salt etc stay the same. Is this on purpose?
Kate
Hi Amanda! No, it should all triple. I wish the plug-in was perfect. Unfortunately, it’s the best option I have found yet to work with my site. Sorry it caused confusion!
Katie Jones
I’ve been making this recipe, bored and also wanting to control the salt consumption, and finally added the rosemary! Wow, what a game changer! It was delicious!!! I don’t think it should be optional, but mandatory!! Also, my tweeks to accommodate my family’s tastes is a cup each of pecans, walnuts, almonds, pepitas and macadamia. Your granola recipe is also a staple in my kitchen. Five Stars!
★★★★★
Kate
I’m glad you enjoyed it, Katie! Thank you for your review.
cynthia
have you ever cooked with the oysternut/telfairia pedata? native to East Africa, it is rare and so the recipes are hard to come by. i have my harvest but don’t know what to do with it yet. please post a recipe if you have cooked with these. blessed be.
Kate
Hi, I can’t say that I have. Sounds interesting! I can’t make any promises, but I will make note of your request.