Buttered Rosemary Orange Nuts

I don’t know about you, but when I am throwing any sort of little (or big) dinner party, I have no trouble with the main course, and no trouble with the dessert, but the appetizers always leave me a little stumped.  Maybe I’ve used all my culinary brainwaves on the later courses, but my mind goes completely blank and all I can visualize is a wooden board with a hunk of cheddar and some Triscuits.  Maybe a few nice grapes.

So when I actually come up with a passable appetizer, like the watermelon bites from last summer and the recent fig crostini, I feel ridiculously proud of myself.


I can’t be satisfied with just ONE nibble before dinner, because God forbid anyone leave my house without feeling completely stuffed, and that is where these delectable and easy little nuts come in. You start with whatever brand or mix of mixed nuts you like.  The Southern husband buys them in those large (obviously) plastic jugs at Costco, so we always have some around.  Melt about a tablespoon of butter in a large skillet and toss in 2 cups of the mixed nuts, three tablespoons of sugar, two tablespoons of coarsely chopped fresh rosemary, and two tablespoons of orange zest (most of a good sized-orange.  If you have a microplane zester, this will take you about 90 seconds tops).  Stir the whole thing around just until the sugar is melted and everything is well-combined, which will take about 2 minutes.

Now pour the whole thing onto a piece of parchment paper or non-stick foil and let it cool.  That’s it…and just WAIT until you taste them.  Sweet and salty and rosemary and orange and completely addictive.  Try ’em!

Buttered Rosemary Orange Nuts
  • 2 cups salted mixed nuts
  • 1 tablespoon butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons coarsely chopped fresh rosemary
  • 2 tablespoons orange zest
  1. Melt butter in a large skillet over medium-high heat. When melted add the mixed nuts, sugar, rosemary, and orange zest. Stir just until the sugar is melted and everything is well-combined, which will take about 2 minutes.
  2. Pour onto a piece of parchment paper or nonstick foil and let cool before serving. This will keep for at least a week...if it lasts that long!


Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Fun and Fearless in Beantown says

    Sounds great! I made spicy baked chickpeas this weekend and they were a great snack to nibble on!

  2. Mary says

    Kate, this was a great idea. I can't wait to try them. I'm new to your blog but after browsing through some of your earlier posts, I must tell you how much I appreciate the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary

  3. Kate Morgan Jackson says

    Hi everyone and thanks!
    PoetessWug: Wow! and I'm blushing :)
    Mary: welcome and so glad to see you here!
    Fun and Fearless: Yum and I may need to have that recipe!!

  4. Nicole@Arctic Garden Studio says

    That's funny, I have just the opposite problem. I could make a million appetizers and salads, but I am always struggling to find a main dish to go with them. We would make a good team at a potluck.
    I was going to make some rosemary walnuts for salad today and landed on your site, I might have to try this recipe instead as I have some great oranges right now. I might try a combination of the two actually using your recipe, but substituting maple syrup for the sugar. Never know unless you try I guess!

  5. smokinchestnut says

    My husband and I are addicted to those mixed nuts but after the 5,293,618th time of buying/eating them, they can get boring. However, seeing as I have every single one of these ingredients, I am going to make this recipe pronto! Thank you! :)


Let's Talk!

Your email address will not be published. Required fields are marked *