Sweet & Spicy Roasted Party Nuts
These party nuts are a little sweet and a little spicy. They're completely irresistible! Use this recipe and make it your own—I add fresh rosemary, too!
Updated by Kathryne Taylor on September 5, 2024
These roasted mixed nuts are completely irresistible. They’re a little sweet, a little spicy, and nice and toasty.
These nuts will be a hit at your holiday parties, or a redeeming snack in between. I love to add fresh rosemary, so they taste like the holidays in the best way.
This recipe is so versatile, too. You can easily change up the nuts and seasonings to suit your preferences. These photos show my favorite iteration, made with pecans, almonds and pepitas (pumpkin seeds).
Ready to raid your pantry for the ingredients?
Roasted Party Nuts Ingredients
You’ll need a few simple ingredients to make the best party nuts.
Raw Mixed Nuts
Be sure to buy raw (not pre-roasted), unsalted nuts for this recipe. I’m partial to almonds, pecans and pepitas. The almonds get nice and crunchy, the pecans crisp up beautifully, and the pepitas clump together to form crackly green clusters.
You can use other nuts, too. Walnuts would be great in place of the pecans, hazelnuts would be fun, and peanuts are always delicious.
Real Maple Syrup
Just two tablespoons of maple syrup makes these nuts lightly sweet. As the mixture roasts in the oven, the maple syrup condenses and turns into a light candy coating. I love that these nuts are naturally sweetened and not at all sticky.
Baking the nuts at a relatively low temperature (325 degrees) and stirring frequently are the two keys to achieving perfectly roasted nuts with an even layer of candy coating.
Butter
A little melted butter offers extra richness and depth to these mixed nuts. They really taste like a treat.
If you’re looking for a dairy-free or vegan alternative, olive oil works well.
Kosher Salt
I like to use kosher salt in this recipe because I love the little bursts of saltiness it provides. You can use regular salt if you don’t have kosher salt on hand; your nuts will be more uniformly salty (not a bad thing, really).
Did you know that different salts vary in saltiness, by volume? See my recipe notes to find the right amount for your salt.
Vanilla Extract
Vanilla extract adds another subtle layer of flavor. Nuts, maple syrup and vanilla are a trifecta of flavor.
Cayenne Pepper
Cayenne adds some subtle heat and balances the sweetness of the maple syrup. I love it.
With my fresh jar of cayenne, even 1/4 teaspoon has a good amount of kick. Feel free to scale back on the spice or omit it completely.
Watch How to Make Sweet & Spicy Party Nuts
Flavor Variations on Roasted Party Nuts
Make this recipe your own! Simply stir any of the following into the maple syrup mixture:
For rosemary mixed nuts (shown here), stir in 2 tablespoons finely snipped or chopped fresh rosemary. Preparing the rosemary is a little tedious and takes a few minutes, but it is 100 percent worth the effort.
For pumpkin spice or cinnamon mixed nuts, add between 1/2 teaspoon to 1 teaspoon pumpkin spice blend or cinnamon, to taste.
For bourbon-spiked mixed nuts, add 1 to 3 teaspoons bourbon in place of the vanilla extract, to taste.
For sweeter party nuts (these are lightly sweet as written), double the maple syrup.
For extra-spicy or not-at-all-spicy nuts, adjust the cayenne pepper. You can even double the cayenne, or adjust to taste—sample the nuts tossed in the maple mixture and stir in more, if you’d like. Or for not-spicy nuts, simply omit the cayenne altogether.
Please let me know how these nuts turn out for you in the comments! I hope they make an appearance at your parties this season.
Looking for more holiday-worthy party snacks? I’ve got you covered.
- More nuts: Naturally Sweetened Candied Pecans or Basil Pesto Party Almonds
- Popcorn: Perfect Stovetop Popcorn, Sesame Caramel Corn or Cinnamon Maple Caramel Popcorn
- Chocolate treats: Chocolate Peppermint Cups or Chocolate Bark
- Baked goods: Cranberry Orange Muffins or The Best Granola
Sweet and Spicy Roasted Party Nuts
These party nuts are a little sweet and a little spicy. They’re completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 ½ cups mixed nuts.
Ingredients
- 2 cups whole almonds
- 2 cups pecan or walnut halves
- 1 ½ cup pepitas (green pumpkin seeds)
- Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons kosher salt*
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper (reduce or omit if sensitive to spice)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
- In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
- Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that’s okay).
- Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
- Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
- Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
Notes
Recipe adapted from my recipes for Naturally Sweetened Candied Pecans and Rosemary Roasted Nuts.
*Salt note: I like how the large flakes of kosher salt make some bites a little saltier than others, but kosher salt’s weight varies considerably by brand. I used Diamond Crystal salt brand. If you’re using Morton kosher salt, use 1 teaspoon. If you’re using fine sea salt or regular table salt, use ¾ teaspoon.
Make it dairy free/vegan: Substitute extra-virgin olive oil for the butter.
Change it up: Feel free to play around with the nuts in this recipe; you’ll need 5 ½ cups total. Whole cashews work, but don’t really crisp up. Hazelnuts would be nice. I tried using honey instead of maple syrup, but maple produces better flavor and a more candied (not sticky) texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
These were absolutely delicious! I added the extra maple syrup to make it the sweet version and used the optional double cayenne to make it pop.
I sadly couldn’t find fresh rosemary so I used 1/3 of the amount dried, and added some chopped fresh thyme for the herby leafy goodness. In Sweden, for some reason, proper vanilla extract isn’t sold, so I used a big pinch of vanilla bean powder instead.
Turned out fabulous despite the swaps, and everyone at my Thanksgiving party couldn’t stop nibbling on them.
I recommend using the optional extra syrup and cayenne, it didn’t turn out overly sweet or spicy (at all.) I could see how half would be too little.
How long do these nuts last after being prepared? Can I make them 1-2 weeks in advance of a party?
These will keep for up to 2 months in a sealed bag at room temperature.
I just asked this question without reading all the comments. Good to know about the shelf life.
Help! I bought thyme instead of rosemary. I do have dried rosemary. Am I use that? How much.
You can try to use dried. Be sure to use less. Typically if a recipe called for 1 tablespoon fresh use 1 teaspoon.
I regret to say I found these nuts a bit disappointing. They were so bland, I had to add a great deal of additional salt and a bit more cayenne as they were cooking (I’m an admitted salt-a-holic and lover of spiciness, so my opinion may not be the norm). I thought the maple syrup, vanilla, butter combo would take these nuts to the next level, but not even those elements made them exceptional to me. They are good, but I don’t know if I would make them again.
I’m sorry to hear that. I appreciate you sharing your feedback.
Loved this recipe. I added 1/2 tsp of paprika and 1/2 tsp of chili powder. An excellent holiday gift!!!!
Love these! Used all almonds. Used vegan butter. Perfectly sweet and subtly spicy.
Easy to make!
I was excited to make this recipe after reading so many stellar reviews. Unfortunately, despite following the recipe to the letter (I even put a heaping 1/4 tsp of cayenne since we like heat), I ended up with a tray of nuts that are neither sweet nor spicy. You can tell they’ve been cooked in something, but there is no discernable flavor. (My cayenne flavors my chili quite nicely, so it’s not that.)
I’m sorry to hear that! Were your spices old? Be sure to sprinkle evenly and mix well.
This recipe’s flavour grows with the time spent in the oven. Also to note, if you need to put it on two pans, do that. Too many on one pan makes the process longer and they stay too “wet”. I am using them as host’s presents. They are pribably great with a festive g and t!
Just made these nuts. I couldn’t find fresh rosemary so I used dried. The rosemary is a delicious touch. I found these easy to make and great idea for vegans.
I made these just as the recipe stated. Very tasty!
I made these nuts the other day when my sister in law dropped in unexpectedly. She is gluten free and loves nuts, so I thought I would try them. What a hit!! We all loved them.
I have a question. is there a way to save the recipes that I have made and would like to easily find again?
Thank you, and thanks for the great recipe.
These were great! Every recipe of yours that I have made has been incredible. Thank you so much for consistently wonderful recipes. Cookie & Kate has been my go to cookbook and website for several years now because I know whatever I make will be delicious. I would immediately buy another cookbook if you have one available in the future. Thank you so much!
You’re welcome, Laura! Thank you for your comment and review.
Great!
These are wonderful, and I used my “spice snipper gadget” to snip the Rosemary! A perfect treat!
Fabulous! So good! I used almost 1/4 t cayenne (I was scared lol). But followed the recipe this first time. Had all the ingredients and made these in no time. Not too sweet. The heat hits the back of the throat but subtle. Nailed it! Thanks for a great recipe
Awesome!
I was skeptical initially but glad I did this. It was sooooo yummy. Can’t stop ‘trying’ one before packing it all away. I wish I did the full recipe
I made these 3 yrs ago to give away at Christmas and they all loved it! will make it again now using brazil nuts macadamia pecans and pepitas! such an irresistible treat! thank you for the recipe!
That’s great to hear, Missy! Thank you for your review.
Hi there
I made these today and they turned out perfect
Even though I put a tablespoon of vanilla by mistake and more butter also by accident
I had many interruptions
Thanks for this great recipe that I messed up…..lol….
Oh no! I’m glad you still enjoyed it, Lynds.
Do you use raw pepitas or salted sprouted pepitas?
Hi Kassidy! You can use either. I hope you love it!
These were absolutely amazing.Thank you very much.
However i made few adjustments to make it a staple snack.
I included many varieties of seeds – Pumpkin, melon, sunflower, flax seeds to make it more nutritional.
Added 1tbsp coconut oil as I didnt have butter and just 1tbsp maple syrup.
During tghe last 5mins i added puffed amaranth seeds and dry fruits – raisins, cranberries and chopped dry apricots.
Even my 6year old loved it.
Question. Even though I like the way they tasted, I felt that the parchment paper soaked up all the butter and maple syrup. What would these be like roasted in a lightly greased pan?
They may stick, but you could try it!
Do you use blanched hazelnuts? Thanks. Love the new site.
Love these so much! I decided to double the butter/maple syrup/vanilla/cayenne and it worked well. I divided the mixture onto two baking pans, and cooked one pan at a time so I could adjust the timing if needed on the second pan :). The rosemary is delicious. Kate, do you think these nuts are suitable for freezing, and if so, how would you freeze them?
Move over pre-bought nut mixes. Made it as an app for Thanksgiving and it was such a hit. Slightly sweet, slightly salty, slightly spicy – perfect umami to keep everyone coming back for more. Modified this mix to include cashew halves and they toasted up great. These have already been requested for the next holiday gathering. Thanks for another simple and tasty recipe!
You’re welcome, Amy! I appreciate your review.
I planned to give these away as part of Christmas gift baskets. Instead, I wanted to hoard these like a dragon with gold.
I made a couple modifications that I’ll include here: I used 1.5 times the amount of nuts and doubled the rest of the recipe to compensate. I also used ground red pepper instead of cayenne pepper because I forgot what I had in my spice cabinet (since ground red pepper can vary, I’ll note that mine was Publix brand). I did use the fresh rosemary, which I highly recommend. And I also made sure my spice was far from its expiration date. I used a good quality real maple syrup, too.
The other change I made was to the process — I mixed up the nuts in a large bowl then tossed them thoroughly in the rest of the combined ingredients instead of pouring the mix over the nuts. I missed out on being able to use the visual of the evaporation of the syrup to monitor the progress, but I found the recommended time to be highly accurate and was able to tell pretty easily when the nuts were done based on time and smell.
I still got some small clumps of nuts, which I took as a good sign they got coated thoroughly.
The nuts made the whole house smell delicious, and as soon as they were cool enough to taste. I tried one and found the taste mild (but yummy) at first but with some lingering heat on my lips and tongue after. I happen to like that amount of heat, and the overall flavor was excellent, so I went back and ate another. Then another. Then another.
So yeah, I’ll be making another batch of this and keeping the original for my own snacking purposes.
Excellent recipe. The rosemary really adds an elevated flavor. I always add cinammon to my roasted nuts when I use cayenne. It creates a great balance.
I make these every year around Christmas with whatever nuts I have on hand, and we love them! Thank you to the person who mentioned adding cranberries at the end, I will have to try that!
I love these nuts! Definitely include the fresh rosemary and I added a bit more cayenne than called for to kick up the spice level a notch. I made several batches, bought decorative jars and gave them as holiday gifts. Friends and family raved.
I’ve made these a few years in a row during the holidays. I give them to neighbors and family/friends in mason jars. I make a final version for my family and any who want to try it with Hot Hungarian paprika. It’s devine!
Thanks Kate! I’ve followed you for a bit now, due to keto. Every one of your recipes has been spot on.l, especially the vinaigrettes! Kudos forChristmas. Whilst I admit I flavour up or down, it always works; you just have to know your taste. Thanks again and keep them coming! From Australia!
I made these for a Christmas. They turned out excellent. I added extra maple syrup and a bit more cayenne. Everyone loved them. Will definitely make them again.
Agree with another comment that its worth doubling maple syrup and maybe 1.5-2x spice if you want an umpf or an addictively delicious quality. I also tried a batch with walnuts and cannot recommend it. The skins were too bitter, but maybe that is just my walnuts. The surface area of walnuts also refused to absorb the butter spice mixture as well as pecans, leaving parts without much coating. I rescued the batch by making more spiced butter to cover them, but was a bit frustrated. The nuts are not at all sticky though, which is lovely.
Your naturally sweetened candied pecans recipe has been a holiday staple for us for several years, but this mixed nut version certainly sounds delicious!
Mmmmmm mmmm. Yup. Lovely recipe. I added cranberries after pulling them from the oven. Just sprinkled them over top while warm; for a Christmas like feel.
I also sprinkled more salt afterwards too although I don’t think I should have. Still delicious!
What’s the average shelf life of this nut mixture?
The best recipe for candied pecans or roasted nuts as a salad topping. The only change was swapping maple sugar to replace the syrup. Added a tiny bit more olive oil. I will try with butter next time but am grateful for the versatility as I have family members with dairy allergies. I used a pinch of cayenne and 3/4 tsp of fine sea salt and it was perfection. Thank you for a wonderful recipe!
Hi Sheila, using these as a salad topping is a great idea. Thanks for sharing!
I have made this recipe repeatedly (with the rosemary). It’s so delicious and I always get requests for the recipe.
Do u know how many WW points are in this recipe?
Hi Jean, approximate nutrition information is included, but I don’t have WW point information or conversions.