Roasted nuts with sage and rosemary are a savory and healthy snack, appetizer or hostess gift. With crispy sage and garlic you’ll want to bring these out for every occasion from holiday party to game day.
Mike is 100% responsible for discovering this amazing recipe for roasted nuts with sage and rosemary. I would never have tried it because it has sage in it, in fact the first time I made them, I only used half of the sage and was certain I wouldn’t like them. I’m pretty good at looking at a recipe and being able to tell if I’ll like it or not, but I was appeasing him and made it.
My issue is with sage. It’s not my favorite herb, in fact I rarely used it. You will not find any of it in my stuffing, in fact, I don’t even have any in my spice cabinet. However, I’ve never had it fried. Let me tell you, when you add sage to hot olive oil, it becomes magical.
How to MAKE roasted nuts
Step 1: The nuts are first toasted in the oven for about 10 minutes until they are golden brown.
Step 2: While the nuts are baking, in a large skillet, cook sliced garlic, in olive oil, remove the garlic and then add fresh sage and rosemary and cook it until it’s nice and crispy, then remove to a paper towel.
Step 3: Keep 2 tablespoons of the garlic, sage, rosemary oil in the skillet and add the baked nuts and cook for a few minutes in the oil. Then add the magical crispy sage and rosemary to the mixture.
What nuts should you use for roasted nuts
- unsalted raw pecans
- unsalted raw cashews
- unsalted pistachios, you can use salted if you can’t find them and just decrease the salt you add to them later
- Marcona almonds, these are blanched almonds from span that have been roasted in olive oil and sprinkled with salt
These are truly the best roasted nut combination I’ve had. I don’t really like roasted nuts that are sweet, I prefer savory. I have a spicy version I make, but some people don’t enjoy spicy. These are not spicy but still have so much flavor.You can make these as salty as you like. I used unsalted pecans and cashews but could only find salted almonds and pistachios. What’s great about this preparation is that you add as much salt as you feel is needed while the nuts are cooking in the skillet. These get even better after a day or two.
While I will be serving these as appetizers for all events in the future, everyone loves nuts, I’m also going to give them as hostess gifts. It’s nice to have something around the holidays that’s not sweet.
More ideas for GIFTS
- If you want sweeter nuts, candied pumpkin pie spiced pecans would be a delicious gift
- Peppermint fudge is great for the holidays
- White chocolate chex mix is great for kids and adults
- My favorite gift to give is chocolate caramel bark
Need some more PARTY APPETIZERS
- French onion pastry bites
- Savory Thumbprint Cookies
- Bacon wrapped chicken wrap
- Sausage balls
- Roasted chickpeas
- Buffalo chicken dip
If you make this Roasted Nuts with Sage and Rosemary, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Inspired by Food and Wine
Roasted Nuts with Sage and Rosemary
- 1 cup raw pecans
- 1 cup raw cashews
- olive oil for frying
- 6 cloves garlic thinly sliced
- ½ cup fresh rosemary stemmed
- ½ cup fresh sage
- 1 cup pistachios
- 1 cup marcona almonds
- salt and pepper
- Preheat oven to 350º. Place pecans and cashews on a rimmed baking sheet and bake for 8-10 minutes or until the cashews are golden brown.
- While the nuts are roasting, heat about 1/4 inch of olive oil in a large heavy skillet over medium high heat. Add garlic and cook until golden and crisp, about 5 minutes. Remove with a slotted spoon to a paper towel. Add rosemary and sage to the hot oil and cook until crisp, about 1 minute. With a slotted spoon remove to the paper towel with the garlic.
- Remove all but 2 tablespoons of oil from the skillet. Add the toasted nuts and pistachios and almonds back to the skillet. Cook over medium high heat, tossing until the nuts are warm and coated with oil. Season with salt and pepper. Fold in garlic and herbs