Rosemary and Honey Spiced Nuts Recipe • #motheremoment #roastednuts #spicednuts #essentialoilrecipe

Rosemary and Honey Spiced Nuts with Mother E Oil

These Rosemary and Honey Spiced Nuts are perfect for snacking or entertaining.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snack
Cuisine American
Servings 4 cups


  • 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.
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