Maple Roasted Nuts

These Maple Roasted Nuts are great for snacking or as an addition to holiday appetizer parties. The sweet and salty combination makes these nuts absolutely delicious!

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This Maple Roasted Nuts recipe is perfect for entertaining! It’s also perfect for late afternoon snacking when you’re fairly certain that you can’t make it until dinner. The nuts are a little bit sweet, a little bit salty and 100% delicious!

And the best part about this recipe (aside from the taste, of course) is how easy it is. With about 5 minutes of prep time, you can have a tray of these nuts in the oven. 20 minutes later, they’re ready to go! And nibbling on these nuts while they’re still warm from the oven? Absolutely irresistible!

Maple Roasted Nuts

The Nuts (and Seeds)

This recipe features a combo of nuts – I opted for almonds, pecans and walnuts, but you could totally mix that up if you prefer. I also added a couple handfuls of pepitas (roasted pumpkin seeds) which gave this recipe a fun autumn vibe. Also, pepitas are delicious! (I could only find roasted pepitas in the store, but they still worked just fine for this recipe.)

Macadamia nuts, cashews, hazelnuts or pistachios would all be excellent choices here, too. Come to think of it, a handful of dried cranberries added in for the last 5-10 minutes would be pretty tasty, too. The variety of nuts is one of the things that makes this recipe so fun. Make sure to use raw, unsalted nuts, though – otherwise these Maple Roasted Nuts could turn out too salty.

The Seasonings

When it comes to seasoning these nuts, a bit of real maple syrup mixed with melted butter is the key. You don’t need a lot of syrup or butter – the flavor will come through nicely. I also added some minced fresh rosemary in there, too. That adds a nice mild savory flavor that pairs well with the sweet maple syrup. It might seem strange, but maple and rosemary go really well together!

Once the nuts come out of the oven, they get tossed in a salt, sugar and cinnamon mixture. Once again, the sweet and salty combo here makes these nuts irresistible. Just eat one nut and walk away. It’s impossible I tell ya!

For a fun twist, try using some smoked sea salt. I keep a package of smoked salt in the pantry for finishing recipes like this one. Or try sprinkling a little bit of smoked sea salt on your next batch of chocolate chip cookies – amazing!!

Want to add a spicy kick? Mix in ½ teaspoon of cayenne pepper with the seasonings!

The only downside to this recipe is you have to stir the nuts occasionally while they’re roasting. (If you don’t stir the nuts, they might burn.) That just means you need to hang around the kitchen instead of wandering off. That worked out for me as I just used that time to clean the kitchen and put away the dishes.

What Temperature Should You Roast Nuts?

It’s best to roast nuts at lower temperatures as they can burn quickly. These Maple Roasted Nuts go into a 325°F oven for about 20-25 minutes. The lower oven temperature also keeps the maple syrup from burning.

How to Store Leftover Nuts

Leftover Maple Roasted Nuts should be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to 2 weeks. (Side note: Try these nuts cold – they’re surprisingly delicious!) Roasted nuts do taste best when fresh, but they will hold well as long as they’re in an airtight container.

If you’re looking for an easy and delicious snack for holiday appetizer parties, then put these Maple Roasted Nuts on the list! Cheers!

Did you make this Maple Roasted Nuts recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Maple Roasted Nuts

These Maple Roasted Nuts are great for snacking or as an addition to holiday appetizer parties. The sweet and salty combination makes these nuts absolutely delicious!

5 from 3 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 20 servings

Calories: 219kcal

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Ingredients

• 1½ cups raw whole almonds
• 1½ cups raw pecan halves
• 1½ cups raw walnut halves
• ¾ cup roasted pepitas pumpkin seeds
• 1½ Tbsp minced fresh rosemary
• 3 Tbsp real maple syrup
• 2 Tbsp unsalted butter melted
• 1½ tsp kosher salt or flaked sea salt try smoked sea salt for a fun twist!
• ¼ tsp ground cinnamon
• 2 Tbsp granulated sugar

Instructions

• Preheat oven to 325°F.
• Line a baking sheet with parchment paper or a silicone liner. Spray with nonstick cooking spray; set pan aside.
• Using a large bowl, add nuts and pepitas; set bowl aside.
• Using a small bowl, add rosemary, maple syrup and melted butter; stir until well combined. Pour mixture into bowl with nuts; toss until nuts are well coated.
• Spread nuts evenly onto baking pan.
• Bake for 20-25 minutes, stirring every 5 minutes, or until nuts are golden brown.
• Using a large bowl, add salt, cinnamon and sugar; stir until well combined. Add nuts and toss until well coated.
• Spread nuts out onto a piece of clean parchment paper to cool. Let cool completely before storing in an airtight container at room temperature.

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