Rosemary Roasted Nuts

Steps

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Toss the mixed nuts with olive oil in a bowl until lightly and evenly coated. You want just enough oil to carry the rosemary flavor — not enough to pool on the pan.
3. Add the chopped rosemary to the oiled nuts and toss again. The oil will help the rosemary stick to the nuts during roasting.
4. Spread the nuts in a single layer on the prepared baking sheet. Roast for 12-15 minutes, stirring once at the halfway point, until the nuts are golden and the rosemary is fragrant and crisp.
5. Remove from the oven and immediately sprinkle the flaky sea salt over the hot nuts while they are still slightly tacky from the oil. Let cool completely on the pan — the nuts will continue to crisp as they cool.

Why It Works

Olive oil does two things here: it conducts heat evenly across the nut surfaces for uniform toasting, and it acts as a vehicle for the rosemary flavor to infuse into the nuts. Fresh rosemary becomes intensely aromatic when roasted, releasing its essential oils directly onto the nuts. Finishing with flaky sea salt while the nuts are still warm means the salt crystals adhere to the surface and deliver a burst of salinity with each bite.

Tips

• Variation. Add 1/2 teaspoon of smoked paprika or a pinch of cayenne with the rosemary for warmth, or toss in a teaspoon of raw honey in the last 2 minutes of roasting for a sweet-savory version.
• Storage. Store in a glass jar or airtight container at room temperature. They stay crunchiest in a dry environment — avoid storing in the fridge where humidity will soften them.
• Nut selection. Use raw, unsalted nuts as your starting point. Pre-roasted or pre-salted nuts will over-toast and become too salty. A variety of nut sizes creates textural interest.