Gift in a Jar: Rosemary Maple-Glazed Nuts

December 11, 2009(updated on August 30, 2021)


Here’s another simple little edible gift, that can easily be packaged up in jars and distributed to your friends and family for the holidays. This recipe is inspired by a sweet and spicy nut mix that my friend AnnElise was once famous for in our circle of acquaintances. It was her favorite thing to bring to parties and potlucks, and I would always make sure to station myself by the bowl as soon as she walked in the door. Then AnnElise up and moved to Ohio and I lost my spiced nut source. After suffering through months of cravings, I pulled myself together and made my own.


This particular glazed nut recipe isn’t too sweet, but I think balances the forces of sweet, spicy and herb-y (from the rosemary) nicely. I can’t stop eating it and that’s always a good sign.


It’s a quick little thing to mix up (I managed to make it on Wednesday night, after getting home from work right around 9:30 p.m.) and the active time is less than ten minutes. In one pot, melt together butter, maple syrup, a tiny scoop of cayenne and a couple palmfuls of dried rosemary.

In another larger pot (Dutch ovens work nicely here) or skillet, toast the raw nuts until they develop deep brown speckles (turn them constantly and watch like a hawk, nuts burn fast). When the nuts are sufficiently toasted, pour the butter/maple syrup mixture over top and toss to coat. Then spread the nuts out on silpat or parchment lined, rimmed cookie sheet and roast at 350 degrees for 15 to 20 minutes.


The minute you take the nuts out of the oven, sprinkle a couple of pinches of crunchy salt (kosher, sea or flaky Maldon work best) over the top, so that it adheres. Once the nuts are cool, pack into jars or bags. Careful that you don’t nab a handful or two each time you pass the pan, as soon you’ll realize that you don’t have enough for all the gifts you’d planned. Not that I did anything like that. Nope. Not me.

Official recipe after the jump.

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Rosemary Maple-Glazed Nuts


  • 5 cups of raw nuts I like peanuts and cashews, but any combo works
  • 4 tablespoons butter
  • 4 tablespoons real maple syrup
  • 2 tablespoons crushed dried rosemary
  • 1/4 to 1/2 teaspoon cayenne pepper depending on how spicy you like things
  • 2 teaspoons crunchy salt


  • In a large skillet or Dutch oven, toast the nuts over medium heat, stirring frequently so that they don’t burn.
  • In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
  • When the nuts are toasted (when the vast majority have darkened spots), pour the butter mixture over the nuts and toss to coat.
  • Spread the glazed nuts out on a silpat or parchment lined cookie sheet (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast.
  • When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.

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40 thoughts on "Gift in a Jar: Rosemary Maple-Glazed Nuts"

  • These sound amazing. I made some rosemary almonds last year, but they didn’t turn out very well (the recipe was very different). Will try these out for sure. Yum!

  • I have actually been looking for a recipe like this, something to give along with a few things I have canned. Thanks!

  • My batch just came out of the oven, and your very correct about eating it when you pass by… It’s really good. I think I can say that any recipe found on food in jars is going to be fantastic! I’m so bad that I put some on a plate in the freezer to cool faster!
    (I did seem to have alot if syrup on the pan before I put it in the oven, so I added about 1c. more nuts and tossed them to coat just before roasting.)

  • I’m allergic to nuts, but I might try this with pretzels or oyster crackers! sound yummy, but yes- I would grab and handful when I walk by and that would make for a less than Merry Christmas.

  • I just found you through Smitten Kitchen and plan to come back often. I’d enter the canning giveaway as I am crazy for home canning, but I bet it really isn’t open till Dec 112th. Darn.

  • i made these for gifts for friends, and of course had some leftover and ate those, they were exceptionally good! I’ve had nothing but compliments about them, than you!!! I made mine with whole almonds and cashews and they were great 🙂 I also used coarse hawaiian sea salt, which gave a nice saltiness to the sweet glaze!

  • Hot damn! I just made these and they are so delicious I’m eating them even though they are hot out of the oven. YUM!

  • Megan, the big black pot is a Lodge cast iron dutch oven. The smaller orange one is an ancient Le Creuset saucepan.

  • These are so good! I’m going to make a large batch for gifts – wondering if I need to, and how to process/seal them?

  • Elyse, you don’t need to process or seal these. Just keep in mind that roasted nuts don’t keep all that long, so if you want to extend their lifespan, make sure to store them in the fridge or freezer.

  • wow! i just found your site from giverslog and i must say, these are DELICIOUS! i used cashews and made them for an adult munchie for a kids’ halloween party i’m hosting tomorrow. thanks for making me look good! i will be back again very soon for more fantastic ideas!

  • Hi, these sound amazing. I’ve been looking for something simple and tasty to do with all the pecans in my yard. How long are these good for? I would like to send some to my family, would that be possible?

  • I’m always looking for ways to use rosemary as I have an enormous shrub of it. These nuts intrigued me, as I always prepare dry roasted almonds as a snack, but especially after reading all the great reviews. I followed the directions exactly – except used fresh rosemary instead of dry – and found it rather ho-hum. I was actually worried that the fresh rosemary might overpower the mix, but it didn’t. Oh well, I used up one small branch of the rosemary and will still eat the nuts, so nothing lost.

  • I have found that using maple syrup makes the end product bitter. Anyone else finding this? I kept trying and trying and finally deduced it was the maple syrup. I used maple syrup in recipes that only called for sugar, in hopes of making it a bit more healthy. I’ve yet to make a recipe with only sugar. I hope to someday when my fatigue will allow me to.

  • I’ve made these at least 6 times over the past year because they are AMAZING!! I always use chipotle chile powder to give it a smoky heat. I’ve never experienced any bitterness from the maple syrup as the previous reviewer found. I believe if you use good quality ingredients (pure maple syrup, great chile powder, home-dried rosemary, and flakey sea salt) the end product will keep you addicted. Jars of this stuff make great holiday gifts and I always throw a jar into care packages and such. My only dilemma is how to make them for my vegan cousin. When I figure that out, I’ll let you know.

    1. Hello Jenny, I just found this website – it’s been a few years since it was published, but if you are still looking for a vegan version for your cousin, I’d recommend using “Earth Balance”, which is a pretty tasty vegan spread – much like margarine – that’s what I’ll use when I try this recipe out 😉
      Oh and THANK YOU Marisa for the yummy idea!!

  • I made a batch of these with almonds yesterday and the rosemary and maple flavors don’t come out. They’re not bad; they’re just pleasant but ordinary roasted almonds. Do you think maybe the almonds overpower the other flavors, or any guesses as to what I might have done wrong?

    1. TJ, I don’t know what to tell you. Almonds do have a more assertive flavor than peanuts and cashews. The maple flavor isn’t super strong, but there’s only so much maple flavor you can get out of 4 tablespoons. Was your dried rosemary fresh? If it’s been sitting around for a while, it could have lost its potency.

  • I need to return canning jars to friends and this is perfect to fill them with! Thank you!

  • Love these nuts! I made them for a Holiday party and had numerous requests for the recipe. I wonder if coconut oil could be used for the butter to make a vegan version. That’ll be my next batch!

  • can you do this without roasting the nuts first. I made something like this and you didn’t have to roast the nuts before.