Rosemary Spiced Nut Mix

Recipe from

Toast up a spectacular, simple and irresistible snack.

Prep Time

10 minutes

Cook Time

20 minutes


10 Servings


1 cup pecans (halves, raw)
1⁄2 cup cashews (whole, raw)
1⁄2 cup pumpkin seeds (shelled, raw)
2 tablespoons butter (unsalted)
2 tablespoons rosemary, fresh (chopped)
1 teaspoon paprika, smoked
1 teaspoon cumin, ground
1⁄2 teaspoon salt
2 tablespoons honey


Heat the oven to 300°F. Line a sheet pan with a rim with parchment paper.

In a large bowl, combine the pecans, cashews and pumpkin seeds. Toss to mix and reserve. In a small sauté pan, melt the butter over medium heat, and when melted, add the rosemary. Stir until the rosemary is fragrant and the butter is bubbling. Add the smoked paprika, cumin, salt and honey, and stir to mix. When the honey is melted and mixed in, pour the mixture over the nuts in the bowl. Toss and stir to coat.

Spread the nuts on the prepared sheet pan and place in the oven for 10 minutes, then stir and bake for 8 to 10 minutes longer. When the nuts are lightly toasted and shiny, remove the pan from the oven and transfer to a cooling rack and cool completely. When cooled, store in a jar or storage container, tightly covered, for up to a week at room temperature, or a month in the refrigerator.


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