These Rosemary and Honey Spiced Nuts are my go to roasted nut recipe. They are perfect for on top of salads, as a easy snack, or a great bite to have around when having friends over. This version of my recipe uses Mother E Essential Rosemary Oil which gives a perfect herb flavor throughout the batch of nuts. This post is sponsored, written by me on behalf of Mother E Essential Oils, Inc. All opinions are entirely my own.
I’m hosting a lot less these days. Its something I love to do but with two kids and a incredibly excitable dog, somedays its just easier to be by ourselves or meet up with friends elsewhere. On the more rare occasion that I do host, snacks like this are perfect to have around. I like to keep roasted nuts and frozen cookie dough always on hand so that if or when we do have a play date or post bed-time hang-out with friends we have a little something I can bring out to share. My 3 year old loves these roasted nuts and my husband can’t keep his hand out of the jar when I make them so I usually have to stash part of the batch away (hehe!).
About the Recipe:
Rosemary and honey pair wonderfully together so the base of flavor on these is just perfect. Using just a drop of the rosemary essential oil is enough to give all of the nuts a powerful flavor and aroma of the herb. I mix the rosemary oil with the grapeseed oil so that it incorporates well.
The blend of spices on these nuts make them so flavorful and just slightly spicy. If you have kids that don’t like spice or, if you have an aversion of spice yourself, you can eliminate the cayenne pepper all together or just add a small pinch. I love basil and rosemary together but I’ve also enjoyed these with oregano added into the spice mix. Tumeric is also a fun addition if you have it in your spice cabinet.
About Rosemary Oil
Rosemary oil has many benefits and uses. Its known to stimulate mental clarity, soothe tension and fatigue, and boost overall well-being. You can ingest the Mother E Rosemary Essential Oil in very small quantities (1 drop is plenty). Try using it in marinades, roasted veggies, or roasted nuts like this recipe. You should also try using Rosemary Essential Oil to massage over your throat and chest if you have a cough, or massage into the palms of your hands then gently inhale to calm your nerves. This oil is also great garden spray; combined the oil with water in a spray bottle to naturally repel insects and attract bees and butterflies.
While not all essential oils are recommended for consumption this oil, in a diluted form, may be consumed. See Mother E’s FAQs page for more information regarding ingesting essential oils. Note that using an essential oil in a recipe is not in any way a substitution for oil and always consult the label and manufacturer before consuming.
- 4 cups nuts, I like 1 cup of each walnuts, almonds, cashews and pecans
- 3 tablespoons sunflower seeds
- 2 tablespoons oil, I use grapeseed
- 1 drop Mother E rosemary essential oil*
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon basil
- 1/8 teaspoon cayenne pepper
Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.
In a large bowl combine all the nuts along with the sunflower seeds. In a smaller bowl whisk together the oil with the rosemary essential oil and then add the honey and all of the spices.
Add the spice and oil mixture to the nuts and stir well to combine.
Spread out the nuts onto the prepared baking sheet and roast for 8-10 minutes or until fragrant and starting to brown but not burn.
Let cool then transfer to an air tight container to store.
Nuts will last 1-2 weeks in a cool area or a few months in the freezer.
If you don't have rosemary essential oil, use 1 teaspoon of roughly chopped fresh rosemary.