Warning: These Chili and Rosemary Roasted Nuts are irresistibly snacky thanks to their warm chili spice and bright rosemary and lime flavors.
This post is sponsored by our friends at Back to Nature.
Nuts are one of my favorite nibbles when it comes to entertaining because they’re so low maintenance for the most part – they don’t require any refrigeration or special equipment. I also love that nuts are naturally gluten- and egg-free making them a safe snacking choice (along with vegetables) when I’m the guest. What I don’t love though, are the nut pickers. You know, those people who pick out all of the big fat cashews from the bowl leaving behind the less desirable nuts (I’m looking at you peanuts, filberts and Brazil nuts).
You know the type. You probably have one or two in your own family. Maybe you’re a nut picker yourself. Whatever the case, I find that the best course of action is to ensure that you 1) have plenty of nuts for noshing and 2) you have a high percentage of cashews in that nut mix. Then everyone will be happy, right!?
Since I have a high proportion of cashew-lovers of the not-ashamed-to-sit-and-pick-them-out variety in my family I knew that these Chili and Rosemary Roasted Nuts where going to need a lot of cashews but not all cashews because almonds are good too. Thankfully Back to Nature has just what I was looking for in their Cashew Almond Pistachio Mix and Jumbo Cashews – that meant no mixing or measuring. One less thing to do in the kitchen when it comes to entertaining is always a win in my book.
Easy Peasy and Whole30-friendly, too
Sometimes roasted nut mixes can be tricky because they use sweeteners that can easily burn if you’re not paying attention to what’s going on in the oven. Not these. I’ve kept them Whole30-friendly and made them super savory by leaving out the sweetener. But just because they’re Whole30-friendly doesn’t mean you should go overboard on them. They’re still nuts and for some, that’s a food that’s hard to resist or stop once you start. So know thyself when it comes to triggers for overdoing it and keep your portions reasonable and you’ll be all good.
Then I added a simple mixture of avocado oil, chili powder, cumin, lime juice and minced fresh rosemary and tossed to coat them right on the parchment-lined baking sheet (again, shaving off a few steps by not mixing them in a bowl first).
It’s not what’s in them but rather what isn’t in them
When it comes to nuts I’m a stickler about what’s in them – added oils or preservatives? No thanks. By using dry roasted nuts I don’t have to worry about the kinds of oils used in the roasting process leaving me free to use whatever I please. In this case I used avocado oil to keep the flavor neutral and vegan-friendly but you can also use ghee if you want a more buttery flavor.
I told you they were irresistible. Just look at this cute little hand that kept appearing in the viewfinder of my camera. Even though I used chili powder they weren’t spicy – though you could add more or use a spicier ground chili such as ground ancho chili (medium spice) or dried chipotle chili (hotter and smokier). I, however, wanted to keep them kid-friendly and as you can see, it worked.
Here’s to all you cashew lovers out there!
No longer will you need to covertly fish the coveted cashews from the mixed nuts because now there’s enough to go around in these Chili and Rosemary Roasted Nuts. Happy snacking!
- Preheat oven to 325℉.
- Line a large rimmed baking sheet with parchment paper. Pour nuts onto baking sheet.
- In a small bowl combine oil, chili powder, cumin, lime juice and rosemary. Pour over nuts and mix until nuts are evenly coated with spice mixture.
- Roast at 325℉ for 12-15 minutes, stirring every 5 minutes to avoid burning.
- Remove pan to a cooling rack on the counter and allow nuts to cool, stirring occasional, until completely cooled.
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