Sweet Rosemary Nuts


This is a fragrant small bite (Merenda) that is just right for entertaining. These are no ordinary mixed nuts, slightly sweet with a kiss of spice, they bring a unique flavor to the party.

I have prepared them for game nights, (served in individual bowls) used as party favors for guests to take home (with the recipe) and given as hostess gifts.

I use whole, roasted and unsalted nuts (I like to be in control of the saltiness). I avoid peanuts because I never know who can or cannot eat them. You can substitute your favorite nuts in any combination, just remember to use a total of 5 cups per recipe.


  • 2 cups whole almonds roasted, unsalted
  • 2 cups whole cashew nuts roasted, unsalted
  • 1 cup walnut halves
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons fresh rosemary sprigs (plus extra for gift bags)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper


In a large bowl, combine all ingredients, tossing to coat the nuts thoroughly.

On a parchment-lined sheet pan, pour the nuts in a single layer.
Bake in a 350* oven for 15-20 minutes until toasted. Cool completely. Store nuts in an airtight container at room temperature.

Keeps approximately 2 weeks.




I am very fortunate to have 2 huge rosemary bushes in the yard and they are evergreen!

They are still blooming with these pretty little purple flowers … even in December.

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