These gluten free, vegan Spiced Maple Rosemary Paleo Mixed Nuts are sweet, spicy, and a delicious and healthy snack all year round, and also makes a great homemade holiday gift!
Hope everyone had a wonderful holiday! I really enjoyed mine staycation-ing and traveling to rest and relax in Sonoma County for a few days. It’s been a busy but fun week with my family here to celebrate Christmas, and that usually means I spend a lot of time in the kitchen cooking and baking meals for them. I don’t mind, but it can be a lot of work and time, so I usually turn to easy recipes that require minimal effort. So when they requested a salty snack to go with their adult beverages, I whipped up this addictive recipe in a flash with whatever I had in the kitchen.
Spiced Maple Rosemary Paleo Mixed Nuts Recipe
I’m not a huge fan of rosemary because it can taste a bit medicine-y if used too much in a dish, but the flavor complemented really well with the maple syrup and cayenne pepper. If you don’t mind the taste, I suggest you use more. Just a sprinkle of the herb was plenty enough for me. You won’t be able to stop on a few bites of this salty, spicy, sweet goodness. We gobbled this up within a few hours.
Choose Your Own Combination of Nuts
I used a mixture of cashews, walnuts, and almonds for this paleo mixed nuts recipe, but you can choose any mix you like! The whole batch yields about 5 cups of nuts so make sure the combination adds up to that much.
And you if you have kids eating this or anyone who doesn’t like spicy, you can just omit the cayenne pepperspi and it’ll still be so delicious and addicting. Happy snacking, friends!
Spiced Maple Rosemary Paleo Mixed Nuts
Ingredients
- 1/2 lb raw cashews
- 1/2 lb raw walnuts
- 1/2 lb raw almonds
- 2 tbsp coconut oil melted
- 3 tbsp maple syrup
- 2 tbsp rosemary chopped, plus more to taste
- 1/2 tsp cayenne pepper omit if you don't want spicy
- 1 tsp sea salt plus more to taste
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together cashews, walnuts, almonds, and melted coconut oil.
- Add the rest of the ingredients and mix well.
- Pour out the nuts onto a baking sheet and spread out evenly.
- Bake for 15-18 minutes until the nuts are golden and crisp.
- If needed, sprinkle with more salt and fresh rosemary while still warm.
- Cool for 15 minutes, then stir to break up the pieces. Enjoy!
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I just made these for a party we’re going to tonight using only cashews. Totally addicting and completely easy! Thanks so much Jean! Now to not eat them all before tonight!