Go Back
No ratings yet

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.