Mixed Nuts with Thyme and Rosemary
- Author: Emily Koch
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1 quart
- Category: Snack
Description
These mixed nuts seasoned with fresh thyme and rosemary are an ideal travel snack and a flavorful everyday munch. They combine crunchy texture, savory herbs, a touch of heat, and satisfying protein and healthy fats — everything you want in a portable snack that keeps you energized between meals.
When you need snacks for travel — flights, road trips, or beach days — convenience and nutrition matter. These nuts are easy to pack, shelf-stable for short trips, and full of flavor so you won’t be tempted to reach for less satisfying options. They’re also simple to prepare at home and keep well stored in an airtight container or a resealable bag while you’re on the go.
Ingredients
- 4 tablespoons Worcestershire sauce
- 2 tablespoons grape seed oil
- 4 teaspoons fresh thyme, minced (or 2 teaspoons dried thyme, crushed)
- 2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary, crushed)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups peanuts*
- 2 cups pecans
*Use any combination of nuts you prefer — almonds, cashews, walnuts, or a mix of favorites will all work.
Instructions
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- In a large mixing bowl, whisk together the Worcestershire sauce, grape seed oil, minced thyme, minced rosemary, salt, and cayenne pepper until well combined.
- Add the peanuts and pecans to the bowl. Stir thoroughly so each nut is evenly coated in the seasoned mixture.
- Spread the coated nuts in a single layer across the prepared baking sheet. Bake for 15–20 minutes, stirring once or twice so they brown evenly. Watch closely near the end to prevent over-browning; you want a light golden color and crisp finish.
- Remove from the oven and allow the nuts to cool completely on the baking sheet. As they cool they will crisp up further.
- Transfer cooled nuts to an airtight container. Stored at room temperature, they keep well for up to three weeks. Refrigerating can extend their shelf life to about a month. For travel, pack them in a resealable bag or small container for easy snacking.
Notes
Feel free to swap in other nuts based on preference or what’s on hand. A mix of sweet and salty nuts — for example, adding almonds or lightly salted cashews — works well. If you prefer less heat, reduce or omit the cayenne. For a more intense herb flavor, use freshly minced herbs rather than dried.
This savory nut blend makes a great hostess gift, picnic addition, or party snack. It’s also perfectly suited to tuck into a carry-on or beach bag for satisfying, protein-rich fuel while you travel.