Rosemary & Shallot Nuts


  • 5 cups mixed nuts, almonds, walnuts, pecans
  • 1 tablespoon olive oil
  • 3 small shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh rosemary, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt


  • 1. Toast nuts in 350F oven until golden and fragrant....about 8-12 minutes.
  • 2. Heat olive oil in small skillet over medium heat and add shallots and garlic, frying until golden....3-5 minutes. Transfer to paper towel and set aside.
  • 3. Melt the butter and pour over nuts. Add rosemary, cayenne, brown sugar and salt and stir well to combine. Toss with shallots and garlic. Serve warm or at room temperature.


  • NOTES:
  • NOTES : This is one of our favorite seasoned nuts served during cocktail hour with Apple Charlotte Cooking & Catering Co.
  • SERVINGS: 10
  • SOURCE: Adopted from a Martha Stewart recipe