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Espresso & Rosemary Roasted Nuts

Rosemary Espresso Roasted Nuts surrounded by rosemary, coffee beans, De Arbol chilis and Ancho chilis

This easy to make recipe is perfect for your day to get an extra kick of caffeine. Needing some roasted nuts for a long work day, bringing them for a late night part or just trying to get through a hectic day, these nuts are a way to boost your energy.

These nuts are sure to tantalize your tastebuds with a delicious coating of Ancho chile powder, brown sugar, paprika, ground Sumatra (fresh dark roasted coffee), sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder, Mexican oregano and rosemary powder.

All that spicy goodness and protein from the nuts combine into a healthy snack that you can enjoy any time.


  • 1/2 cup raw Sunflower Seeds

  • 1/2 cup raw Pecans

  • 1/2 cup raw Cashews

  • 3 Tbsp Espresso Rub

  • 1 tsp Rosemary Powder

  • 1/2 tsp fine salt

  • 2 Tbsp avocado oil (or a neutral tasting oil)

Rosemary Espresso Roasted Nuts ingredients


  • Preheat oven to 350º F

  • You can optionally put down parchment paper in your baking tray.


  • In a mixing bowl add all of your ingredients.

  • Mix by hand until all your nuts and seeds are evenly coated.

  • Pour mixture onto baking sheet, and when oven is up to temp, pop them in.

  • Leave nuts in oven for 10 minutes, rotate the baking sheet 180º for even baking and let then bake for another 5 minutes.

  • Take out of oven and let cool before putting the nuts into a container.

  • Enjoy!

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