These oven-baked Candied Rosemary Walnuts with Pumpkin Seeds are crunchy, sweet, and salty! Great for gifting, snacking, and adding to soups, salads, and more.
Why you’ll love these
- Easy. Candied nuts have never been easier, because we’re baking them in the oven instead of cooking on the stove!
- Versatile. These are tasty enough to eat on their own (I may or may not eat these by the handful), but I also love stirring them into a salad or as a crunchy topping to my pumpkin soup!
Ingredient notes
- Sugar – I love using dark brown sugar for a caramel-y flavor, but light brown sugar, granulated sugar, or even coconut sugar will work.
- Spices: Rosemary, Salt, and Pepper – I like using crushed, dried rosemary, because I think it has the strongest flavor and best texture. If you only have dried rosemary (not crushed), just give it a quick whirl in your food processor. If using fresh, you’ll need 3 times as much (1 tablespoon dried rosemary = 3 tablespoons fresh). I used table salt, but any salt such as kosher may be substituted. Table salt is “saltier”, so you’ll likely need to add more, if using another salt. If you want an extra bit of spice, throw in a little cayenne pepper instead of the black pepper.
- Egg White – whipped with water to create a fluffy “foam” that coats the nuts. This is what helps everything stick to the nuts while also resulting in a super crunchy texture!
- Nuts and Seeds: Walnuts and Pumpkin Seeds – I used walnuts and shelled, salted pumpkin seeds, but really any nut/seed should work! Feel free to just use walnuts and ditch the seeds, if desired.
- Butter – can be omitted, but I like the additional buttery flavor. Unsalted, salted, or even plant-based butter may be used.
How to make
- Mix together sugar, dried rosemary, salt, and pepper in a ziplock baggie.
- In a large bowl, use a hand-mixer beat together egg white and water until frothy.
- Fold the walnuts and pumpkin seeds into the egg mixture until they’re evenly coated.
- Place coated nuts/seeds into the ziplock baggie, drizzle with butter, then shake until the nuts are coated evenly.
- Pour onto a baking sheet lined with a silicone baking mat and bake for 1 hour, stirring every 20-30 minutes.
- Cool completely, then devour!
Variations
- Alternative Nuts. Try using pecans, cashews, or almonds!
- Maple. Toss your nuts/seeds with a little bit of maple syrup and/or maple extract before baking. You may want to reduce the amount of other sugars if going this route.
- Spicy. Try adding 1/4-1/2 tsp cayenne pepper and/or chili powder for a little bit of heat!
How to serve candied rosemary walnuts
- For snacking. Serve plain or make a trail mix with additional nuts, dried fruits, and white chocolate chips!
- For salads. Ditch the candied pecans in my pear, blue cheese salad and use these instead!
- For soups. These make the perfect crunchy addition to my pumpkin soup! These would also be great on any of my butternut squash soup recipes.
How to store
Leftovers can be stored in a sealed airtight container at room temperature for 2 weeks, in the fridge for 4 weeks, or (my favorite) in the freezer for 2 months.
– Jennifer
Candied Rosemary Walnuts with Pumpkin Seeds
These oven-baked Candied Rosemary Walnuts with Pumpkin Seeds are crunchy, sweet, and salty! Great for gifting, snacking, and adding to soups, salads, and more.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 16 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 cup dark brown sugar packed
- 1 tablespoon crushed dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg white
- 1 tablespoon water
- 1 (10 oz) bag walnuts
- 1 (8 oz) bag salted pumpkin seeds shells should be removed
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 250 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
- Combine sugar, rosemary, salt, and pepper in a gallon sized ziplock baggie. Set aside.
- Use a hand mixer to beat egg white and water together in a separate bowl until VERY frothy.
- Fold walnuts/seeds into the whipped egg white mixture.
- Pour nuts/seeds into bag, drizzle with melted butter, seal, and shake to combine.
- Spread coated nuts/seeds into an even layer onto prepared baking sheet.
- Bake for 1 hour in preheated oven, stirring every 20-30 minutes, until nuts/seeds are evenly browned.
- Remove from oven and let cool completely before breaking them into clusters and storing in a sealed container.
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STORING
Room Temp:2 Weeks
Refrigerator:1 Month
Freezer:2 Months
Reheat:N/A
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Candied Rosemary Walnuts with Pumpkin Seeds
Amount Per Serving (1 handful)
Calories 277 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 8mg3%
Sodium 156mg7%
Potassium 214mg6%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 14g16%
Protein 7g14%
Vitamin A 98IU2%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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