Roasted Party Nuts
A quick and easy mix of almonds, pecans, and pepitas coated in maple syrup, butter, and spices. Sweet, lightly spicy, and crunchy, these roasted nuts are a protein-packed, fiber-rich snack perfect for everyday enjoyment, entertaining, or meal prep.
Equipment
- 1 Large Rimmed Baking Sheet
- Parchment paper or silicone baking mat
- 1 small mixing bowl
- Whisk or spoon
- Measuring cups and spoons
Ingredients
- 2 cups whole almonds
- 2 cups pecan or walnut halves
- 1 ½ cups pepitas green pumpkin seeds
- 2 tablespoons finely chopped fresh rosemary optional
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter melted
- 1 ½ teaspoons kosher salt*
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper optional, adjust to taste
Instructions
- Preheat and Prepare the Baking Sheet: Start by preheating your oven to 325°F (165°C). While the oven warms up, line a large rimmed baking sheet with parchment paper or a silicone baking mat. This step is crucial because it prevents the maple syrup from sticking to the pan, which can make cleanup tricky. Ensure the lining is smooth, with no folds or wrinkles, so your nuts roast evenly.
- Arrange the Nuts: In a large bowl or directly on the prepared baking sheet, combine 2 cups of whole almonds, 2 cups of pecan or walnut halves, and 1 ½ cups of pepitas. Spread them in a loose, even layer. Take a moment to inspect your nuts and remove any broken pieces if desired. This ensures uniform roasting and a visually appealing result.
- Mix the Sweet and Savory Coating: In a small mixing bowl, combine 2 tablespoons of melted butter, 2 tablespoons of maple syrup, 1 ½ teaspoons of kosher salt, 1 teaspoon of vanilla extract, and ¼ teaspoon of cayenne pepper. If you are adding 2 tablespoons of finely chopped fresh rosemary, include it now. Use a whisk or spoon to gently mix until the ingredients form a smooth, cohesive coating. This step ensures each nut will be evenly flavored.
- Coat the Nuts Evenly: Pour the prepared mixture over the nuts on your baking sheet. Use a spatula or large spoon to gently toss the nuts until each one is lightly and evenly coated with the syrup-butter mixture. Spread the nuts back into a single layer. Don’t worry if a little maple syrup pools at the bottom of the pan; it will caramelize as the nuts bake.
- First Bake Interval: Place the baking sheet in the preheated oven and bake for 10 minutes. After this first interval, carefully remove the pan and use a spatula to stir the nuts, redistributing them so that all sides have a chance to roast evenly. This initial stirring helps prevent uneven caramelization.
- Continued Roasting and Stirring: Return the pan to the oven and continue baking for 5-minute intervals, stirring after each interval. Repeat this process until the nuts are deeply golden, usually totaling 23 to 26 minutes. Watch closely toward the end; the nuts should be roasted and the maple syrup mostly absorbed or slightly crystallized.
- Final Stir and Cooling: Remove the pan from the oven. While still warm, give the nuts one final gentle stir to break up any clusters and ensure an even layer. Let them cool on the baking sheet for 10 minutes. This allows the coating to harden slightly without making the nuts sticky.
- Separate Clumps and Store: Once the nuts are mostly cool but still slightly warm, gently separate any large clusters. Then allow the nuts to cool completely on the pan. Store them in an airtight container or sealed bag at room temperature. They will stay fresh and crunchy for up to 2 months, making them perfect for meal prep, snacking, or gifting.
Notes
- Use raw, unsalted nuts for the best flavor and control over seasoning.
- Kosher salt varies by brand; adjust according to taste (e.g., Morton vs. Diamond Crystal).
- Optional rosemary or herbs add an aromatic, savory note—experiment with thyme or sage.
- Maple syrup is preferable to honey for a crisp, non-sticky coating.
- Stirring frequently during baking ensures even caramelization and prevents burning.
- Cooling completely is essential for proper crunch and separation of clusters.
- Swap nuts freely (cashews, hazelnuts, or walnuts) as long as total volume remains 5 ½ cups.
- Dairy-free version: replace butter with extra-virgin olive oil.
