Honey Chipotle Rosemary Nuts

Another soon-to-be-fave recipe from our friend Roni Proter from Dinner Reinvented, this combination of nuts, spices and honey is "lip-smacking good." Make them for fun gatherings. Make them for a better-for-you snack. Whatever you do, just make them!

Yield 15 Servings
Prep Time 5 Minutes
Total Time 30 Minutes

  • ¾ cup extra virgin olive oil
  • ½ cup Nate’s 100% Pure Honey
  • 1 Tbsp kosher salt (plus more to taste)
  • 2 tsp chipotle powder
  • 2 Tbsp fresh, chopped rosemary, divided
  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup raw pecans
  • 1 cup raw pistachios
  • 1 cup raw pumpkin seeds
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Preheat oven to 350°F, and line a baking sheet with parchment paper.

In a mixing bowl, combine the oil, honey, salt, chipotle powder and 1 tablespoon of rosemary, and mix well. Add the almonds, cashews, pecans, pistachios and pumpkin seeds, and toss until all the ingredients are well combined.

Place on the baking sheet and smooth into an even layer. Bake for 25 minutes, stirring twice with a large spatula. Remove and toss with the additional tablespoon of fresh rosemary and salt to taste.

Place in a bowl to cool completely before serving.

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