Best Nuts for a Charcuterie Board
This recipe makes the best nuts for a charcuterie board! The next time you put together a snack board, whip up these nuts for a perfect pairing!
We probably have charcuterie in our house once a week, and we always have some kind of nuts on our board. These nuts remind me of flying first class. I’ve only been fortunate enough to do that a handful of times, but a couple of airlines bring these rosemary spiced nuts out warm to have with a glass of wine, and it is heavenly. Adding these nuts to your charcuterie board just feels luxurious and they pair so well with cheeses and meats.
Best Nuts for a Charcuterie Board
Can you add plain mixed nuts to a charcuterie board? You can, but why not take it to a whole new level with these delicious and easy to make rosemary spiced nuts?
Having a board full of various items is crucial, as it makes it look full, clean, and party-approved. Make sure to check out my breakfast board, brie charcuterie board, and best condiments for a charcuterie board for more ideas for a tasty snack platter.
Nuts are a must when building a perfect charcuterie board, as they are a great filler ingredient. To offer that clean design, you want smaller items like nuts to help fill the empty spots.
Recipe Ingredients
This spice mix gives mixed nuts a whole new flavor. Scroll down to the recipe card to see the full printable instructions.
- 1 lb mixed raw nuts
- 3 tbsp fresh chopped rosemary, divided
- 2 tbsp dark brown sugar
- 2 tbsp olive oil
- 2 tsp sea salt
- ¼ tsp cayenne
- 1 tsp ground coriander
How to Make Nuts for a Charcuterie Board
Preheat the oven to 350°F. Using parchment paper or foil, line a baking sheet.
Place the larger nuts (save the smaller ones like peanuts or seeds) in an even layer on the baking sheet and bake for about 5 minutes.
Combine the olive oil, salt, cayenne, coriander, and 2 tablespoons of rosemary in a large bowl. Stir everything to combine.
Add the seeds and smaller nuts to the bowl. Add the hot nuts from the oven. Carefully toss to combine everything together.
Add the brown sugar and combine the mixture again until the nuts are well coated.
Return the nut mixture to the lined baking sheet. Spread the nuts into an even layer.
Bake again for about 10-12 minutes. The nuts will start to brown and be very fragrant.
Take the pan from the oven and sprinkle on the rest of the chopped rosemary, stirring to combine.
We like these nuts served warm on a charcuterie board.
Tips & Variations
We used one cup of cashews, pecans, almonds, and a half cup of pepitas, but you can use what you like.
Add extra cayenne (up to ½ or ¾ tsp) to spice things up. We’ve used just enough to enhance the flavor of the rosemary. Be careful about adding too much. It’s always good to taste as you go.
Using good quality olive oil does make a difference. Keep in mind that olive oil expires, so check the date. Rancid oil can ruin a dish.
Grab your favorite nuts and toss them with maple syrup, a dash of cinnamon, and some salt. This will make a sweet-coated nut. I love doing this with Marcona almonds, pecans, or even walnuts.
Add a splash of Sriracha and some lime juice to your nuts with a dash of salt. This will take your nuts to a new level and add a spicy kick. Toss well and spread in an even layer before you roast.
Ensure you allow your nuts to cool before you store them fully. This will help ensure you keep the nuts’ crisp and crunchy texture. If you store them while warm, they can soften.
Do not over-roast the nuts, which can burn and dry them out. Watch closely; the nuts’ size will depend on the roasting time. The recipe card includes a step-by-step guide for roasting nuts properly.
A variety of cheese is also a great addition to a charcuterie board. Reach for a blend of soft and hard cheeses, etc. Goat cheese, sharp cheddar, brie cheese, blue cheese, aged cheddar, and more are always crowd-pleasers. Nuts and cheese go together wonderfully. See out guide for how to cut cheese for a churctuerie board.
Along with the nuts, make sure to have a variety of other options. Whole fruit, sliced fruit, seasonal vegetables, fresh figs, dried fruit, golden raisins, lean proteins like cured meat, whole-grain crackers, a variety of cheese, sweet spreads, and other dips will all be perfect for grazing. Fruit jams could even be spread on cheese and crackers.
How to Store Spiced Mixed Nuts
Allow these nuts to cool completely before storing them in an airtight container. These nuts will store well for up to 5 days.
Another thing to think about is that nuts can take on more potent odors in the fridge, pantry, or freezer. Make sure to use a quality container to help lock out odors. Vacuum sealing, glass jars with a fitting lid, or a well-sealed plastic container works best compared to a sealed bag.
You can also use a freezer bag or container and store your nuts in the freezer for up to a year. Make sure to thoroughly thaw at room temperature before serving.
More Appetizers
Spiced Nuts for a Charcuterie Board
Ingredients
- 1 lb mixed raw nuts
- 3 tbsp fresh chopped rosemary divided
- 2 tbsp dark brown sugar
- 2 tbsp olive oil
- 2 tsp sea salt
- ¼ tsp cayenne
- 1 tsp ground coriander
Instructions
- Preheat the oven to 350°F. Using parchment paper or foil, line a baking sheet.
- Place the larger nuts (save the smaller ones like peanuts or seeds) in an even layer on the baking sheet and bake for about 5 minutes.
- Combine the olive oil, salt, cayenne, coriander, and 2 tablespoons of the rosemary in a large bowl. Stir everything to combine.
- Add the seeds and smaller nuts to the bowl. Add the hot nuts from the oven. Carefully toss to combine everything together.
- Add the brown sugar and combine the mixture again until the nuts are well coated.
- Return the nut mixture to the lined baking sheet. Spread the nuts into an even layer.
- Bake again for about 10-12 minutes. The nuts will start to brown and be very fragrant.
- Take the pan from the oven and sprinkle on the rest of the chopped rosemary, stirring to combine.
- We like these nuts served warm on a charcuterie board.
