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See 5 recipes Download free cookbookSmoky Rosemary Pub Nuts
Smoky Rosemary Nuts
Crisp roasted mixed nuts with fresh rosemary, smoked paprika, maple, and a gentle cayenne finish.
Prep Time:10 minCook Time:25 minTotal Time:35 minServings:8Difficulty:Easy
A bowl of warm spiced nuts is the easiest way to make a casual gathering feel like a neighborhood pub. This mix balances woodsy rosemary and smoked paprika with a restrained touch of maple, so it complements a cold beer without tasting like dessert.
An egg white coating gives the seasonings something to grip and dries into a delicate, crisp shell. Stirring halfway through separates the clusters and exposes more of the nuts to the oven’s heat for even roasting.
Almonds, cashews, pecans, and walnuts provide a lively mix of crunch and richness, but the method also works with an unsalted store-bought blend. Starting with raw nuts prevents them from becoming too dark during the full roasting time.
The nuts can be made up to three days ahead and regain their clean crunch as they cool. Set them out before the hot food arrives, paired with a malty amber ale, pale ale, or crisp lager.
Nutrition (per serving)
Calories:340 kcal
Protein:10 g
Carbs:14 g
Fat:29 g
Directions
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1
Heat the oven to 325°F. Line a large rimmed sheet pan with parchment paper.
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2
Spread the mixed nuts on the prepared pan and toast for 5 minutes, just until they smell nutty and feel warm. Transfer them to a large bowl, keeping the parchment on the pan.
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3
Whisk the egg white and water in a small bowl until loose and foamy, with no liquid remaining at the bottom.
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4
Whisk the melted butter, maple syrup, rosemary, smoked paprika, brown sugar, salt, garlic powder, cayenne, and black pepper in a second small bowl.
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5
Pour the foamy egg white over the warm nuts and toss until lightly coated. Add the rosemary mixture and stir thoroughly so the spices cling evenly to every nut.
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6
Spread the nuts in a single layer on the lined pan. Roast for 18 to 20 minutes, stirring and separating them halfway through, until dry to the touch and fragrant.
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7
Cool the nuts completely on the pan, stirring once after 5 minutes to break apart any clusters. Serve at room temperature or store in an airtight container for up to 3 days.
Ingredients
- Raw Unsalted Mixed Nuts:4 cups
- Large Egg White:1
- Water:1 tbsp
- Unsalted Butter, melted:2 tbsp
- Pure Maple Syrup:1 tbsp
- Fresh Rosemary, finely chopped:2 tbsp
- Smoked Paprika:2 tsp
- Light Brown Sugar:1 tbsp
- Kosher Salt:1 1/2 tsp
- Garlic Powder:1/2 tsp
- Cayenne Pepper:1/4 tsp
- Freshly Ground Black Pepper:1/4 tsp
Tips & Notes
- Use raw, unsalted nuts so the seasoning and final toast level stay under control.
- For less heat, reduce the cayenne to a small pinch without changing the smoked paprika.
- Wait until the nuts are fully cool before covering them, since trapped steam softens the coating.
