Spiced Nuts for a Charcuterie Board

Bowls of seasoned baked nuts with some nuts on cutting board with rosemary sprig.

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This recipe makes the best nuts for a charcuterie board! We probably have charcuterie in our house once a week, and we always have some kind of nuts on our board.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 191kcal

Author: Kelly Stilwell

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.

Notes

For the mixed nuts, we used one cup each of cashews, pecans, and almonds and a half cup of pepitas, but you can use what you like.

To spice things up, add extra cayenne (up to ½ or ¾ tsp). 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.

Use a good quality olive oil. It really does make a difference. Keep in mind that olive oil does expire, so check the date. Rancid oil can totally ruin a dish.

Nutrition