Homemade Rosemary and Olive Oil Crackers

These Homemade Rosemary and Olive Oil Crackers are so easy to make, they make the perfect addition to your next cheese platter! 

These Homemade Rosemary and Olive Oil Crackers are the perfect accompaniment to your next cheese and charcuterie board!

Once you try these Homemade Rosemary and Olive Oil Crackers, you’re never going to want to go back to store-bought crackers again. Seriously though, who knew something like homemade crackers could be so easy?

We’re talking seven ingredients, very little prep and bake time, and at least a day’s worth of delicious cheese accompaniments. Your holiday appetizer spread? Never been better.

I’m not sure what possessed me to try making my own crackers, it’s just one of those realms I felt I should venture into at one point or another in my cooking journey. That’s part of what this blog is all about, after all – getting people (myself included) to step out of their comfort zone and learn how to make delicious food that would otherwise seem intimidating or out of reach. I can guarantee that when you tell your holiday houseguests that the crackers gracing your cheese and charcuterie platter are homemade, they’ll be completely wowed and think you’re the most inventive cook on the planet. Promise.

A bowl of Homemade Rosemary and Olive Oil Crackers.

I’m all about the recipes that seem fancy and complicated but really aren’t, and these Homemade Rosemary and Olive Oil Crackers most certainly fit into that category. From start to finish, they take under an hour to make, making them totally attainable on any day of the week, no matter your schedule.

There are really no special ingredients in these bad boys, just the usual culprits: flour, salt, buttermilk and, of course, olive oil and rosemary. Oh, and a little maple syrup for a touch of sweetness! All of the ingredients get incorporated into a (somewhat dry) dough, rolled out as thin as possible and cut into the desired shape before baking. After a quick 20-25 minute turn in the oven, you’ll have a tray full of delicious Homemade Rosemary Olive Oil Crackers ready to serve to your hungry troops.

Homemade Rosemary and Olive Oil Crackers ready for a quick turn in the oven.

This recipe makes enough for two very hungry or four mildly hungry guests, but if you’re entertaining a crowd, I suggest doubling up because these puppies are going to disappear FAST. The only caution I would give you is that they are best served the day they are baked, so only cook up as much as you think you’ll need. Since they’re so easy to make, you’ll be able to whip them up anytime the desire strikes!

Homemade Rosemary and Olive Oil Crackers adorn a delicious cheese and fruit platter.

I hope this weekend has been treating you well. It’s been an eventful one over here at CGC headquarters, with one of my good friends giving birth to a beautiful baby girl, our fur baby getting spayed (:() and me cooking up a storm to get a bit ahead of the game for when baby girl comes in just a few short weeks.

We have our second baby shower here in Santa Barbara this weekend and are looking forward to seeing a bunch of our family and friends and of course eating a ton of delicious food. I may even see some Homemade Rosemary and Olive Oil Crackers in my very near future…

Homemade Rosemary and Olive Oil Crackers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

These homemade crackers are studded with rosemary and olive oil and so easy to make - the perfect addition to your next cheese platter!

Course: Appetizer, Snack
Author: CaliGirl Cooking
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon maple syrup
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup buttermilk
  • 3 tablespoons olive oil
  • Sea salt, for topping
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Whisk together flour and salt in a medium bowl, then stir in the remaining ingredients to form a somewhat crumbly dough. 

  3. Using your hands, mold the dough into a thick square or rectangle. 

  4. Sandwiching the dough between two pieces of parchment, use a rolling pin to roll it out as thin as possible, keeping it in as much of a rectangle or square as possible. 

  5. Once you have your dough as thin as you can get it, remove the top piece of parchment paper and cut the dough into the desired shapes. (I cut mine into small rectangles.)

  6. Place cut cracker dough on a cookie sheet lined with parchment paper. Bake in 400 degree oven for 20-25 minutes, or until the edges of the crackers take on a golden brown color. Remove from oven and let cool completely before serving. Best if served the day they are baked. 

Homemade Rosemary and Olive Oil Crackers | CaliGirlCooking.com

Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce

Tender, mouthwatering sirloin steak bites are drenched in a sweet and tangy bourbon rosemary BBQ sauce. The perfect addition to a summer entertaining spread!

A big platter of Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce is the perfect way to #ownyourparty this summer!
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Getting back to the serious stuff today! Well, if you count mouthwateringly delicious Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce as serious, that is. And when I say mouthwatering, I mean MOUTHWATERING. Seriously, this stuff is so good.

It’s not every day that you get sent a cooler full of delicious #TrueAussieBeef and #TrueAussieLamb, plus a Big Green Egg and are told to throw a summer party celebrating the #GreaterOutdoors but when you do, you happily oblige.

IMPORTANT PSA: If you’ve read any of my other recent meat-centric posts, you know that I’ve partnered with True Aussie Beef and Lamb and Big Green Egg in their #GreaterOutdoors campaign to give away a Big Green Egg to one very lucky reader. Well, TODAY IS THE LAST DAY TO ENTER! Be sure to keep reading until the end of this post for instructions on how to get in on this. Do it now!

Sirloin steaks cooking on the Big Green Egg, soon to be drenched in sweet and tangy Bourbon Rosemary BBQ Sauce.

I already shared the Island Style Teriyaki Beef Sliders and Herb Crusted Rack of Lamb with Mint Pea Pesto that I made with my #aussome beef and lamb products for a summer pool party with friends, and today it’s time to tell you all about what was surely one of the greatest hits: Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce!

Can I first tell you about the insanely huge piece of sirloin I used to make these? Ummm, I mean, we were serving a crowd of about 20 people and we STILL only used half of it. The other half is waiting contentedly in the freezer for the next chance we get to throw a party and I’m pretty excited about it.

I’m not sure I’ve told you before, but my husband is most definitely a steak man. Tri tip is one of his favorite things to grill up on the weekend and, if we go somewhere for date night that has a good steak on the menu, you can bet that’s what he’s going to order. So you can imagine how excited he was to see this gigantic piece of sirloin come out of the freezer.

Perfectly cooked sirloin steaks resting before being cut into bite-size pieces and coated in a delicious Bourbon Rosemary BBQ Sauce.

And since he’s the expert, I asked him how HE would like the steak cooked. We needed something crowd-friendly, hence the steak bite idea, but I have to give him credit for helping me come up with the tangy, sweet and boozy Bourbon Rosemary BBQ Sauce.

The BBQ sauce is something you’ll definitely want to make in advance, as it just gets better and better with a little time in the refrigerator for the flavors to really meld together. I made it the night before we were grilling, and it set up perfectly. It’s really not complicated, and just requires a little time on the stovetop.

The next day (or a few hours later), it’s time to grill! In order to keep the steak as moist as possible (and for ease of grilling), we cut it into four approximately one-pound pieces for cooking. Keeping the size of the steak a bit larger helps seal in all of the juices, so once you DO cut into it, each steak bite is juicy, tender and delicious.

Sirloin steaks finishing up on the grill before being cut into pieces and coated with sweet and tangy Bourbon Rosemary BBQ Sauce.

After the steak is done, let it rest as long as possible and simply cut it into bites a little bit before you’re ready to serve. Toss the bites in a tad more of the BBQ sauce, and serve the rest of the sauce on the side for extra dipping.

Finally, add some toothpicks to your serving platter for hungry fingers to serve themselves. I’m pretty certain your Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce are going to be the hit of the party!

Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce are the perfect addition to a summer spread.

Okay, now for the equally important stuff: how to win a Big Green Egg! Simply click on this link before tomorrow and enter in your information. Then wait and see if you’ve won! Seriously though, we have been so happy with our Big Green Egg cooking experience and have been cooking on it more often than you can imagine. So many endless outdoor cooking possibilities!

Here’s to kicking off another summer week, hopefully with some delicious steak bites in the mix!

Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Tender, mouthwatering steak bites are drenched in a sweet and tangy bourbon rosemary BBQ sauce. The perfect addition to a summer entertaining spread!

Course: Main Course
Author: CaliGirl Cooking
For the BBQ sauce:
  • 1 1/2 cups ketchup
  • 1/2 cup bourbon
  • 1/4 of an onion, finely minced
  • 3 cloves garlic, peeled and finely minced
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons fresh chopped rosemary
  • 1 tablespoon Worcestershire
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Pinch of pepper
For the steak:
  • 4 pounds sirloin steak, cut into 1 pound pieces
  • Salt and pepper
  1. The night (or a few hours) before you’ll be cooking the steak, make the BBQ sauce. Combine all ingredients in a small saucepan over medium heat and bring to a simmer, stirring occasionally. Cook until all ingredients come together and sauce thickens slightly, about 10 minutes. 

  2. Remove sauce from heat, let cool to room temperature, and refrigerate until ready to use.

  3. When you’re ready to cook the steak, you’ll first need to prep your Big Green Egg (or other outdoor cooking appliance.) Bring the Egg to a temperature of approximately 500 degrees Fahrenheit. 

  4. Season each steak with salt and pepper and brush with a light coating of the prepared BBQ sauce. Reserve the rest of the sauce for later.

  5. Once grill is preheated, add the steaks, searing on all sides. 

  6. After searing the steaks, bring the grill’s temperature down to about 375 degrees Fahrenheit to finish cooking. Move the steaks to the outer perimeter of the grill to receive indirect heat, and cook until they reach an internal temperature of 130 degrees (for medium-rare).

  7. Let steaks sit and rest (to finish cooking and bring them to the perfect temperature) for another 10 minutes or so. If you want your steak more well-done, simply bring it to a slightly higher temperature before removing to rest. 

  8. Just before you’re ready to serve, cut the steaks into bite-size pieces and add another light coating of the BBQ sauce. Toss to combine. 

  9. Serve any remaining BBQ sauce in a bowl on the side for dipping and be sure to include toothpicks!

Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce | CaliGirlCooking.com

Spiked Maple Rosemary Lemonade

Happy, happy fall!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Tell me, is it fall where you live yet? Because it sure as heck isn’t here. I’m trying to make as many fall-ish warm weather recipes as possible right now, and this over-the-top Spiked Maple Rosemary Lemonade is really filling the bill.

We’re facing above-average temps for this weekend, and as much as I’m looking forward to beautiful weather for my morning beach volleyball games on Sunday, my heart is aching for all those who have been affected by the crazy fire season we’ve been having here on the Central Coast. The latest has been an over 10,000 fire acre near Vandenberg Air Force Base, and sadly two days ago we lost one of the brave, heroic firefighters in a car accident on his way to the blaze with more water supply. It was a heart-wrenching sight when, around 2:00pm, all of the freeway overpasses in town were lined with firefighters and their trucks, gazing towards the north in salute to their fallen fellow man.

It seems these men and women who fight the area’s fires have been working tirelessly for days on end, and I’m hoping they get a break soon. My heart is with all of those fighting and I so wish I could deliver some of these refreshing Spiked Maple Rosemary Lemonades to the crews at the end of their shifts. They most definitely need (and deserve) some strong cocktails after all of their hard work!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

But since I can’t get to them to ply them with this tasty, fortifying cocktail, I get to share it with all of you! Maybe you have a firefighter in your life that you can reward after a couple long days of work, or just someone that needs a break after a long day, no matter what their occupation. This Spiked Maple Rosemary Lemonade is for them! (And you, of course, because it would be rude to just sit and watch them drink this on their own.)

When I first had the idea for this cocktail, I wanted to make it as simple as possible. Lemonade, vodka (because, what better pairing) and maple syrup. The lemonade would give the drink that summery feel I was looking for, while the maple syrup would lend just a hint of fall flavor. But, leave it to the food blogger, as I was rifling through the refrigerator for the other ingredients, I came upon the leftover rosemary simple syrup I had from these Rosemary, Fig & Date Tequila Smashes I made a few weeks back and I figured, I might as well see if I can use this up!

Two words: mind blown. It was such the perfect addition. The rosemary adds that simple, extra touch of herbal fragrance that surprises you on the back end when you take a sip. It’s a naturally perfect pairing for both lemon and maple syrup, so really, we weren’t going to fail on flavor with this one.

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

In lieu of store-bought lemonade (because you never know what sort of ingredients they throw in) I decided to squeeze my own fresh lemon juice, and to balance out the tartness with a combination of the maple syrup and the rosemary simple syrup. It worked like a charm and I knew exactly which ingredients went in to making this delicious cocktail (no artificial sweeteners here!)

And even though I HIGHLY recommend making these Spiked Maple ROSEMARY Lemonades, if you’re too lazy to go about making the rosemary simple syrup, you could just use regular simple syrup instead, but for how easy the rosemary version is to make (and how well it keeps in the refrigerator) I highly recommend you go this route.

The other great news? Even though we’re making this Spiked Maple Rosemary Lemonade from scratch, it comes together in a snap. Just make sure you have a citrus juicer on hand for the lemons, a stash of simple syrup (preferably rosemary-infused), some high-quality maple syrup and, of course, vodka! We can’t forget the vodka.

Speaking of which, I was just going through all of the alcohol we have leftover from our wedding, and realized that we have something like THREE handles of Ketel One…The hubby and I are usually more whiskey/bourbon fans, but we’ll need to get through the vodka somehow. Does anyone have any great vodka cocktail recipes? Please share!

Until then, we’ll be making Spiked Maple Rosemary Lemonade on repeat from here to eternity 😛

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Have a great weekend friends!

Spiked Maple Rosemary Lemonade
Prep Time
5 mins
Total Time
5 mins
An easy, refreshing cocktail to take us from summer into fall - fresh lemon juice sweetened with maple and rosemary simple syrup.
  • 1 ounce maple syrup you’ll want to go for high-quality here, no Aunt Jemima!
  • 2 ounces vodka
  • 2 ounces fresh lemon juice
  • ½ - 1 ounce rosemary simple syrup to taste, depending on how sour the lemons are
  1. Pour maple syrup into a rocks glass (or small mason jar, as shown in these photos) and then add vodka. Stir to combine.
  2. Fill glass three-quarters of the way full with ice, then top with lemon juice and rosemary simple syrup. Stir to combine.
  3. Enjoy!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

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Rosemary, Fig & Date Tequila Smash

The air is heavy with anticipation.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We’re at that yearly crossroad of enjoying the last glorious days of summer yet secretly anticipating the arrival of fall and all of its delicious, comforting foods…Longer nights, cooler weather, home-cooked meals…But wait! We’re not quite there yet. The temps are still easily reaching the 80-degree mark these days. We’ll get to the mid-60’s in due time (sorry, had to rub that in for all my non-Californians out there.)

In the meantime, we need to go to our local Trader Joe’s or Farmer’s Market and stock up on as many fresh figs as we can possibly eat and then some because, well, we’ll figure out something to do with them (not like I’m speaking from experience or anything) Maybe we should make a Rosemary, Fig & Date Tequila Smash? I think that sounds like a great idea.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Surprisingly, the fresh figs in this cocktail should really only qualify for “Best Supporting Ingredient.” The REAL star of the show here is the date tequila. That’s right folks, I’ve stepped into the infused booze world and I’m not turning back. I was first introduced to the idea of date tequila when Matt Biancaniello held a little event here in Santa Barbara to promote his latest book, “Eat Your Drink” (which you should totally order if you like inventive and super tasty cocktails featuring farm-to-table ingredients.) He had made some and was kind enough to offer us a taste, even though it wasn’t an ingredient in any of the drinks we ordered. I was immediately hooked and knew that this was the fate of the huge Ziploc full of dates we had in the refrigerator from our last trip to Palm Springs.

So I knew I wanted to make date tequila and share the awesome combination with you all, but I couldn’t stop there. I wanted to show you how to turn said date tequila into an incredibly tasty, refreshing cocktail that’s perfect for this “It’s still summer but I secretly wish it was fall” thing we’ve got going on. Oh hey, flats on flats of fresh figs that I have sitting in my refrigerator, want to jump in a cocktail? How about you, fresh rosemary that I have sitting outside our front door? Our Rosemary, Fig & Date Tequila Smash was born.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

This is how we do it…

We get our dates marinating in our tequila at least five days before we want to whip up said Rosemary, Fig & Date Tequila Smash. Since alcohol is shelf stable, no need to worry about our concoction taking up valuable real estate in the refrigerator.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We go to whatever store or Farmer’s Market has our city’s best selection of fresh figs at this time of year and stock up. We’ll figure out what to do with the other five flats later…

We quickly cook up some rosemary-infused simple syrup. We’re already infusing tequila, so why stop there? We let it cool just a bit before we add it to our cocktail (or just make the syrup a day in advance and store in the refrigerator.)

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We grab a lemon and some club soda and then we’re ready to roll!

First step is to muddle the date tequila, figs, rosemary simple syrup and lemon juice in the bottom of our cocktail glass.

Next step is to add a substantial amount of ice.

Don’t forget to top off with the bubbly club soda!

Give the cocktail a stir and finish it off with a sprig of fresh rosemary for a little extra flavor, aroma and flourish.

Serve a Rosemary, Fig & Date Tequila Smash to all of your nearest and dearest and watch them come flocking to you for more.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Did we just figure out a way to get rid of the surplus of figs in our refrigerator?

Rosemary, Fig & Date Tequila Smash
Prep Time
10 mins
A late-summer cocktail recipe featuring date-infused tequila, fresh figs and rosemary simple syrup.
  • 2 ounces Date Tequila recipe below
  • 2 fresh figs quartered
  • ½ ounce Rosemary Simple Syrup recipe below
  • 1 ounce fresh lemon juice
  • Ice
  • Top with club soda
  • Garnish with fresh rosemary sprig
  1. Combine Date Tequila, figs, Rosemary Simple Syrup and lemon juice in the bottom of a rocks glass and muddle everything together.
  2. Fill rocks glass about ¾ of the way full with ice.
  3. Top with club soda.
  4. Garnish with fresh rosemary sprig.
Recipe Notes

To make the Date Tequila:
Cut 12 dates in half, removing the pit from each one, and add to large resealable glass jar (I used something like this.) Add one 750mL bottle of white tequila to jar, seal, and let sit for at least five days (up to 10 days) before enjoying.

To make the Rosemary Simple Syrup:
Combine one cup granulated sugar, one cup water and one large sprig of fresh rosemary in a small saucepan. Bring to a boil and let simmer until sugar dissolves. Remove from heat and cool before using a funnel to pour syrup into a glass bottle with a stopper for storage. Refrigerate up to one week.


Rosemary, Fig and Date Tequila Smash | CaliGirlCooking.com

Did someone say cocktail?

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This post contains affiliate links. As always, all thoughts and opinions are my own.

Curry-Rosemary Roasted Mixed Nuts

These Curry-Rosemary Roasted Mixed Nuts are baked in a delicious blend of coconut oil, honey, fresh rosemary and curry powder. They’re the perfect addition to any cocktail party or picnic! Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Your cocktail party savior has arrived. And its name is Curry-Rosemary Roasted Mixed Nuts. These delicious, exotically spiced little nibbles are the hors d’oeuvres of your dreams and, judging by how quickly they disappeared when I brought them into the office, they’ll be the hit of any party you bring them to.

Speaking of parties, we’re soooo excited to be heading to one more wedding this weekend before our own big day. We’re off to see some of the first friends I met in Napa tie the knot at the beautiful winery the Bride works at on Spring Mountain. You may have seen the view show up just a couple of times on my Instagram feed 😉

We’re really looking forward to spending some time up in Wine Country celebrating someone else for once, as it seems we’ve spent most of our last few trips up North completely dedicated to planning our own wedding. We’re looking forward to relaxing, eating, drinking, and of course celebrating! Let me tell you, my Napa friends certainly know how to celebrate!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Alright, I know I digressed there for a minute, but it all ties in to the reason for this post: the legit celebration-worthiness of these Curry-Rosemary Roasted Mixed Nuts. The bright yellow from the curry powder and pop of green from the fresh rosemary make these both look AND taste incredibly festive. The best part is that, aside from the nuts, there are only FIVE ingredients, most of which you will already have on hand in your pantry or refrigerator.

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Literally, all you will need is:

Mixed Nuts

You choose! I personally just threw together a mish-mash of whatever nuts I had taking up space in my pantry, which consisted of pecans, almonds, peanuts, cashews and macadamia nuts.

Coconut Oil

In past recipes I’ve relied solely on butter, but since we’re on a healthy kick (and since coconut pairs perfectly with curry) I knew this would be the perfect substitute.


Because we always need a little balance of sweet and spicy, right?

Fresh Rosemary

If you don’t have one already, you should most definitely be growing a rosemary plant in your garden. I speak from experience, those things grow like weeds (especially in California) and are REALLY hard to kill (I speak from experience.)

Sprinkle of Sea Salt

Because a little salt goes a long way.

Curry Powder

THE star ingredient of the show!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Pretty easy, right? Not only does this recipe require very few ingredients, it takes almost no time to make. The longest wait you’ll have is for the nuts roasting to their golden delicious perfection in the oven.

We already know that these Curry-Rosemary Roasted Mixed Nuts will be the star of your next cocktail hour, but they’d also be the perfect addition to a summer picnic basket. They’re healthy, portable and don’t need to be kept in the refrigerator. Sounds like picnic food to me!

Or, you could just whip up a batch and keep a Tupperware stashed in your desk drawer at work for the perfect, protein-packed afternoon snack. Just be sure not to tell your coworkers or they might disappear!

So, if nothing else on your Monday night, at least go whip up some Curry-Rosemary Roasted Mixed Nuts. I guarantee they will put you in a better mood for the rest of the week!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Curry-Rosemary Roasted Mixed Nuts
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A healthy, flavorful and protein-packed appetizer of mixed nuts roasted in a delicious blend of coconut oil, honey, fresh rosemary and curry powder. The perfect addition to any cocktail party or picnic!

Course: Appetizer, Snack
Keyword: appetizer, curry, hors d'eouvres, nuts, snack
Servings: 10 people
Calories: 369 kcal
Author: CaliGirl Cooking
  • 4 cups mixed nuts (I used a combination of pecans, almonds, peanuts, cashews and macadamia nuts)
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh rosemary
  • Sprinkle of sea salt
  • 2 teaspoons curry powder
  1. Preheat oven to 350 degrees Fahrenheit. Take a large jelly roll pan and line it with aluminum foil. Set aside.

  2. In a large mixing bowl, add all ingredients (nuts to curry powder) and stir to combine.

  3. Pour nut mixture onto jelly roll pan, spreading out in an even layer for uniform roasting.

  4. Roast at 350 degrees for 15 minutes (you may want to open the oven and give the nuts a little stir about halfway through to make sure all sides get roasted.) Let cool slightly before serving.

Recipe Notes

Wine Pairing Notes: Because there’s a little bit of spice to these nuts, a slightly off-dry Riesling would pair wonderfully. You’d also do well with an oaked Chardonnayto bring out the nutty flavors.


Curry-Rosemary Roasted Mixed Nuts | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own.