Rosemary Thyme Spiced Nuts

rosemary and thyme spiced nuts on a white saucer plate

Once you start snacking on these rosemary thyme spiced nuts, there’s no stopping! They are addictive and so delicious! This vegan, gluten free recipe is easy to make and are perfectly spiced with rosemary and thyme - perfect for holiday gatherings or as a casual snack.

Course Snack

Cuisine American, Vegan, vegetarian

Keyword gluten free vegan, nuts, snack

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 154kcal

Author Sireesha A.

Equipment

1 Small Saucepan
1 Baking Sheet Large Size

Ingredients

1 cup almonds
1 cup pecans
1 cup raw cashews
2 tablespoon rosemary
2 tablespoon thyme
1 tablespoon sugar
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
2 tablespoon olive oil

Instructions

Preheat oven to 325 degrees.
Bring together in a small saucepan, olive oil, rosemary and thyme on low-medium heat. Heat for 2-3 minutes until the oil is infused with the herbs.
Allow the mixture to cool down for 5 minutes. Mix in the sugar and the remain spices to form the coating.
Coat the mixed nuts and spread evenly across the baking sheet.
Bake at 325 degrees for 20-25 minutes. Check in at the 10-15 minute mark to stir or shuffle your nuts.
Allow to cool and serve.

Notes

Top Tips for Success

Tip 1: Do not overheat your oil when mixing in the herbs. Bring the oil mix to a gentle medium-low heat until the herbs are infused into the oil. Herbs like rosemary are quick to cook and can taste bitter if you tend to overheat them.

Tip 2: Check on your nuts while baking and stir them often (every 10-15 minutes) so that the nuts brown evenly across. You can tell the nuts are done roasting when the cashews turn golden brown.

Nutrition