7 Ways to Flavor Roasted Nuts for Fall

Roasted nuts are one of those simple snacks that feel extra special in the fall. With the right mix of spices or a touch of sweetness, they turn into something warm and satisfying. They are easy to make at home, and the flavor options are nearly endless, making them perfect for sharing at gatherings or keeping on hand for a quick bite.

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Maple Cinnamon Roasted Nuts

Maple and cinnamon bring out the sweetness in roasted nuts with a flavor that feels warm and seasonal. The maple syrup coats the nuts in a glossy glaze, while cinnamon adds just enough spice. A little salt balances it all.

You’ll need 3 cups mixed nuts, 3 tablespoons pure maple syrup, 1 teaspoon ground cinnamon, ½ teaspoon salt, and 1 tablespoon melted butter.

Toss the nuts with maple syrup, cinnamon, salt, and butter until evenly coated. Spread on a parchment-lined sheet pan. Roast at 325°F (165°C) for 20–25 minutes, stirring once, until glossy and fragrant. Cool completely before serving.

Honey Vanilla Roasted Nuts

Honey adds a natural sweetness that caramelizes beautifully when baked. Vanilla makes the flavor fuller and rounds out the sweetness. These are lovely on their own or sprinkled on yogurt.

You’ll need 3 cups almonds, ¼ cup honey, 1 teaspoon vanilla extract, and ½ teaspoon salt.

Warm the honey slightly, then stir in vanilla. Pour over nuts and stir until coated. Spread on a parchment-lined sheet pan and bake at 325°F (165°C) for 18–20 minutes, stirring once, until sticky and golden. Let cool completely before storing.

Salted Caramel Roasted Nuts

A rich caramel coating with a touch of salt makes these nuts indulgent and snack-worthy. The mixture crisps up as it cools, leaving clusters of sweet, salty goodness.

You’ll need 3 cups cashews or pecans, 3 tablespoons butter, ½ cup brown sugar, 2 tablespoons water, and ½ teaspoon sea salt.

Melt butter, sugar, and water in a saucepan until bubbling. Stir in nuts, coating well. Spread on parchment paper and roast at 325°F (165°C) for 20 minutes, stirring halfway. Sprinkle with sea salt as soon as they come out of the oven. Cool before serving.

Rosemary Maple Roasted Nuts

This sweet-savory combination feels special for fall gatherings. Maple syrup clings to the nuts, and rosemary adds an herbal touch that makes them stand out.

You’ll need 3 cups walnuts or pecans, 3 tablespoons maple syrup, 2 teaspoons fresh rosemary (finely chopped), 1 tablespoon olive oil, and ½ teaspoon salt.

Stir together maple syrup, rosemary, olive oil, and salt. Toss with nuts until coated. Spread on a parchment-lined sheet pan and bake at 325°F (165°C) for 20–25 minutes, stirring halfway. Cool before serving.

Brown Sugar Pecan Pie Roasted Nuts

These nuts mimic the flavor of pecan pie in bite-sized form. Butter and brown sugar caramelize into a rich coating, with a splash of bourbon or vanilla for depth.

You’ll need 3 cups pecans, ¼ cup butter, ½ cup brown sugar, 1 teaspoon vanilla extract or 1 tablespoon bourbon, and ½ teaspoon salt.

Melt butter and sugar in a small saucepan until bubbling. Stir in vanilla or bourbon, then add pecans. Spread on a lined sheet pan and roast at 325°F (165°C) for 20 minutes, stirring once. Let cool before breaking apart.

Spiced Cocoa Roasted Nuts

Cocoa powder and cinnamon create a chocolatey, slightly spiced flavor. A touch of cayenne adds warmth without overwhelming. These make a good snack with coffee.

You’ll need 3 cups mixed nuts, 3 tablespoons cocoa powder, 2 tablespoons sugar, ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, and 1 tablespoon melted butter.

Mix cocoa, sugar, and spices. Toss nuts with butter, then coat with the cocoa mixture. Spread evenly on a sheet pan and roast at 325°F (165°C) for 15–18 minutes, stirring once. Cool fully before storing.

Gingerbread Spice Roasted Nuts

With ginger, cinnamon, nutmeg, and molasses, these roasted nuts taste like gingerbread cookies. They’re sweet, spiced, and perfect for gifting.

You’ll need 3 cups pecans, ¼ cup molasses, 2 tablespoons sugar, 1 teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon butter.

Warm molasses and butter, then stir in sugar and spices. Toss nuts in the mixture until coated. Spread on a lined sheet pan and roast at 325°F (165°C) for 20–22 minutes, stirring once. Let cool completely.

This article originally appeared on Avocadu.