Sweet & Spicy Roasted Party Nuts

I love serving these sweet and spicy roasted mixed nuts when friends drop by or during the holidays. They’re crunchy, lightly caramelized, with just the right balance of heat, salt, and a touch of rosemary. The aroma that fills my kitchen while they roast is irresistible, and they’re incredibly easy to make. I can store them for weeks, making them a perfect make-ahead snack or edible gift.

Why I’ll Love This Recipe

I get a balanced blend of sweet, salty, spicy, and herbal in every bite.
It’s incredibly versatile — I can swap the nuts or adjust the heat level based on what I like.
The nuts roast quickly and require minimal prep.
These make a beautiful, thoughtful gift when packed in jars or bags.
They store well, so I can make a big batch and snack on them over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole raw unsalted almonds
2 cups raw unsalted pecan halves (or walnut halves)
1½ cups raw unsalted pepitas (green pumpkin seeds)
2 tablespoons finely chopped fresh rosemary (optional but adds great flavor)
2 tablespoons pure maple syrup
2 tablespoons unsalted butter, melted
1½ teaspoons kosher salt (use less if using fine salt — see note below)
1 teaspoon pure vanilla extract
¼ teaspoon cayenne pepper (adjust based on spice preference)

Note: If using Morton kosher salt, 1 teaspoon is enough. If using fine sea salt or regular table salt, reduce to about ¾ teaspoon to avoid over-salting.

Directions

Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
Spread the almonds, pecans (or walnuts), and pepitas evenly across the prepared baking sheet in a single layer.
In a small bowl, whisk together the chopped rosemary (if using), maple syrup, melted butter, kosher salt, vanilla extract, and cayenne pepper until well combined.
Pour the maple mixture over the nuts directly on the baking sheet. Use a spatula or your hands to gently toss and coat the nuts evenly.
Spread the coated nuts back into an even layer. It’s okay if some syrup pools around the nuts — it will caramelize during baking.
Bake for 23 to 26 minutes, stirring the nuts after 10 minutes, and then every 5 minutes until they’re golden brown and the coating is mostly dry.
Remove the nuts from the oven and stir once more. Let them cool on the pan for at least 10 minutes. While still warm, I gently break apart any large clumps.
Once completely cool, the nuts will be crisp and ready to transfer to a container for storage.

Servings And Timing

Servings: Yields about 5½ cups of roasted nuts
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Dairy-Free Or Vegan: I replace the butter with extra-virgin olive oil or coconut oil for a plant-based version.
Herbaceous Flavor: Adding chopped fresh rosemary gives these nuts an aromatic, savory twist I love.
Warm Spices: I sometimes add ½ to 1 teaspoon of pumpkin pie spice or cinnamon for a warm, cozy profile.
Bourbon Kick: Replacing the vanilla with 1 to 3 teaspoons of bourbon adds a rich, boozy note.
Extra Sweet Or Spicy: I increase the maple syrup for more sweetness or the cayenne for more heat.
Different Nuts: I often use walnuts, hazelnuts, or cashews instead of almonds or pecans. Cashews don’t crisp as much but still taste great.

Storage/Reheating

Once the nuts have cooled completely, I store them in an airtight container at room temperature. They stay fresh and crunchy for up to 2 months. If I want to refresh them after storage, I spread them out on a baking sheet and reheat them in a 300°F oven for 5 to 7 minutes, stirring once or twice. I let them cool completely again before serving.

FAQs

How Long Will These Nuts Stay Fresh?

These nuts stay fresh for up to 2 months when stored in a tightly sealed container at room temperature.

Can I Make These Ahead Of Time?

Yes, these are perfect for making ahead. I usually prepare a big batch before the holidays or parties and keep them stored until needed.

What If The Nuts Stick Together After Baking?

That can happen if the syrup pools during baking. While the nuts are still warm, I separate any clumps gently with a spoon or my fingers. They’ll stay separated once fully cooled.

Can I Use Honey Instead Of Maple Syrup?

Honey can be used, but I find that maple syrup gives a better caramelized texture and flavor. Honey tends to be stickier even after baking.

What If I Don’t Have Fresh Rosemary?

If I don’t have fresh rosemary, I either omit it or use about 1 teaspoon of dried rosemary instead. The nuts are still delicious without it.

Conclusion

These sweet and spicy roasted party nuts are one of my favorite go-to snacks and gift ideas. The recipe is flexible, easy to make, and the results are always delicious. I enjoy tweaking the spice and nut combinations depending on the occasion or what I have in my pantry. Whether I’m hosting a holiday party or just want something to munch on, this recipe never disappoints.