My recipe for Spicy Roasted Nuts is one of those go-to recipes I like to make because it’s simple and it’s always such a huge hit with my guests! This recipe for Spicy Roasted Nuts comes to you courtesy of my friend, Suzanne. She first introduced me to this delicious appetizer. This recipe is a good example of keeping the ingredients and method simple and getting a lot of flavour for the effort! There are good reasons as to why everyone loves this recipe for spicy roasted nuts, one of which would be how easy these are it put together. What’s not to love though, really, when you have a combination of maple syrup with spicy cayenne pepper and rosemary that equals amazing! It is a tasty melding of sweet and salty flavours that is so popular right now. I prefer to use the pecans and cashews but you can change it up if you like to whatever type of nut you would like to try. You just really can’t go wrong making these spicy roasted nuts for your next function. Your guests will think you are a master chef!
- 1 Lb Roasted, Unsalted Cashews
- 1/2 Lb Pecan Halves
- 1/2 Cup Butter, ,melted
- 3-4 Tbsp Brown Sugar I left this at 3-4 tbsp because it will really depend on how sweet you want these nuts to be. Use 4 tbsp if you like them on the sweeter side.
- 3-4 Tbsp Maple Syrup
- 1 Tsp Salt
- 1 Tsp Pepper
- 1/4-1/2 Tsp Cayenne Pepper Depending on how spicy you would like these will determine whether you use 1/4 or 1/2 Tsp of cayenne
- 2 Tbsp Fresh Rosemary, chopped
Preheat oven to 350. Combine the nuts in a bowl and then spread them out evenly, in one layer, on a cookie sheet big enough to allow you to do this. Toast the nuts in the preheated oven for about 5 min. In the meantime, combine the rest of the ingredients in a large bowl. Toss the nuts in the mixture and be sure to coat all of the nuts. Spread back out evenly onto the cookie sheet and allow them to cool for 5 minutes. You can serve immediately as this recipe is really nice with the nuts warm but they can also be made ahead and served cold....also good! These nuts will keep well once completely cooled, they can be stored in a plastic container or ziploc bag.