I’m a big believer in providing so many food options to my guests that they feel like they are eating 24/7.
If you couldn’t tell by the fact that I have an entire website full of recipes, food is my love language! So if you come to my house, you better bet I’m going to show you my love with a deluge of tasty treats.
That includes the obvious meals and appetizers, but it also means that I always have something “snacky” out when I have people over. Preferably multiple bowls of said snack in various spots throughout the house—I’d hate it if someone got the munchies between the couch and the kitchen and there wasn’t a snack available!
This minefield of snackage is especially important when alcohol is involved—you just can’t serve people pitchers of Apple Cider Sangria or Strawberry Mojitos without having something crunchy for them to nibble on (and hopefully help them avoid a hangover).
These Maple Rosemary Bar Nuts are my hangover-preventing bar snack of choice! I make a huge batch (like, really huge), and divide it up over multiple bowls sprinkled throughout the party area. No snack emergencies in my house!
These bar nuts are a little bit salty, a little bit sweet, and a little bit savory. Oh, and totally easy to make. If you make them for your next party, you’ll see people start to congregate around the bowl—they’re that good.
This recipe makes enough to feed a small army. Feel free to halve or even quarter it for a more manageable amount, but you might not want to. They are super snackable, and they store well—I keep mine in zip-top bags in the freezer—so you might want to make a giant batch and munch on them for the rest of the year (or even give some as gifts). Enjoy!
Maple Rosemary Bar Nuts pull double duty as both the perfect holiday snack and an easy food gift. They are a little salty, a little sweet, a little savory, and totally easy to make
8 cups unsalted raw mixed nuts (such as brazil nuts, walnuts, cashews, pecans, almonds, pistachios, and/or peanuts)
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup maple syrup
3 tablespoons brown sugar
1/4 cup chopped fresh rosemary
2 tablespoons chopped fresh thyme
1-2 tablespoons sea salt, or to taste
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Mix the melted butter, maple syrup, and brown sugar in a medium bowl. Mix the rosemary, thyme, salt, garlic powder, cinnamon, and cayenne in a small bowl and set both bowls aside.
Spread the nuts onto the prepared baking sheet and bake for 5-7 minutes, or until just warmed.
Drizzle the butter mixture over nuts and toss to coat. Add the herb and spice mixture and toss again to coat well. Spread the nuts into an even layer.
Bake for 15-20 minutes, stirring every five minutes or so, until the nuts are golden brown. Let the nuts cool completely on the baking sheet, then break up any large chunks by hand and serve at room temperature. Leftover nuts will keep in a jar on the counter for several days.
You may want to start with less salt—you can always add additional salt to nuts once they’re roasted.
These mixed nuts may be frozen in freezer bags in zip-top bags for future parties or gifting.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.
What about the cooling and storing process? Thanks!