If you’re looking for a holiday snack that feels a little fancy but still wildly easy, these Cacio e Pepe Roasted Nuts are your moment. They’re salty, cheesy, peppery, and somehow both elegant and snacky at the same time. Think of them as the elevated version of the mixed nuts you’d find at the bar, but these are way more delicious and less scary than putting your hand into a communal bowl of nuts.
Every year around the holidays, I love having something on hand that instantly makes a glass of wine or a spontaneous charcuterie board feel intentional, and these roasted nuts do exactly that. What makes them so special is how the cheese melts and crisps around the nuts, turning them into these gorgeous, rustic clusters that look far more impressive than the 5 minutes of prep they require. There’s something so comforting about the way the black pepper warms up in the oven, too—it gives off the same cozy aroma as a bowl of cacio e pepe (basically pasta with pepper and Parmigiano), but in snack form.
I first saw this idea from @thefoodarrondissement and immediately knew I had to try my own version. I adjusted the proportions to make sure the clusters stuck together just right, and let me tell you, once they cool and you break them apart, it takes every ounce of willpower to not stand over the sheet pan and eat the entire batch yourself. The rosemary at the end gives the whole thing a fresh, herbaceous lift, and suddenly you have a holiday snack that feels thoughtful, festive, and dangerously irresistible.
Whether you’re serving these with cocktails, tucking them into a gift bag, or keeping them on your counter for the holiday season, they’re the kind of recipe that becomes an annual tradition without even trying.
What You Need to Make These Snack-Worthy Mixed Nuts
- Cashews: Raw cashews bring a naturally creamy richness that works beautifully with the salty cheese. Once roasted, they soften just enough to create those perfect, chewy–crunchy clusters that make this snack so addictive.
- Almonds: The almonds add structure and a deeper crunch, giving each bite a little contrast. Their mild flavor is the ideal backdrop for all that pepper, Parmesan, and rosemary to shine.
- Butter: Melted butter helps everything cling together and adds a warm, savory richness that pairs so well with roasted nuts. Since this recipe uses salted butter, it enhances the Parmesan without overpowering it.
- Parmigiano Reggiano: Freshly grated Parm melts in the oven, crisps around the nuts, and creates those golden, cheesy edges that make the clusters irresistible. Pre-grated cheese won’t melt the same way, so fresh is definitely worth it here.
- Black Pepper: A full tablespoon may seem bold, but that signature cacio e pepe warmth is what makes these nuts feel so special. The pepper blooms in the oven and balances the richness of the cheese.
- Fresh Rosemary: Added at the end so it stays bright and aromatic, rosemary gives the whole batch a fresh, woodsy lift. It cuts through the richness in the best way and makes these feel extra festive.
How to Make These Cacio E Pepe Roasted Nuts
To make these roasted nuts, start by preheating your oven to 350°F so it’s ready to go once everything is mixed. While the oven warms up, grab a large bowl and add in the cashews, almonds, melted butter, grated Parmigiano Reggiano, and black pepper. Stir everything together until the nuts are well coated. The mixture will look a bit dry at this point, but don’t worry — the cheese melts in the oven and brings it all together.
Next, line a baking sheet and spread the nut mixture out in a single, even layer. This helps them roast evenly and form those chunky clusters. Once the oven is fully heated, place the baking sheet inside and bake the nuts for 15–16 minutes, just until they turn golden and fragrant. Keep an eye on them toward the end so they don’t burn.
When they’ve finished roasting, remove the nuts from the oven and allow them to cool completely on the pan. As they cool, the melted cheese firms up and helps everything stick together. Once they’re cool, break them into clusters of whatever size you like, then sprinkle the rosemary on top for a fresh, savory finish. Store any leftovers in a sealed container in the fridge for up to one week.
Absolutely. Pecans, walnuts, or hazelnuts all work beautifully. Just keep the total amount to about 2 cups so the seasoning sticks properly.
It won’t melt or crisp the same way. Freshly grated Parmigiano Reggiano gives you those golden clusters, so it’s worth the extra minute of grating.
Not at all! It’s supposed to look dry before baking. Once the cheese melts, it binds everything together and creates those irresistible clusters.
Stay close near the end of baking and look for a deep golden color—not dark brown. Every oven runs a little differently, so checking around the 14-minute mark helps.
Yes! They keep well for up to a week in the fridge in a sealed container, making them perfect for holiday prep or even gifting.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Cup Raw Cashews
- 1 Cup Raw Almonds
- ¼ Cup Melted Butter, salted
- ¾ Cup Parmigiano Reggiano Cheese, freshly grated
- 1 Tablespoon Ground Black Pepper
For Garnish
- 1 Tablespoon fresh rosemary, finely chopped
Instructions
- To make these roasted nuts, start by preheating your oven to 350°F so it’s ready to go once everything is mixed.
- While the oven warms up, grab a large bowl and add in the cashews, almonds, melted butter, grated Parmigiano Reggiano, and black pepper.
- Stir everything together until the nuts are well coated. The mixture will look a bit dry at this point, but don’t worry — the cheese melts in the oven and brings it all together.
- Next, line a baking sheet and spread the nut mixture out in a single, even layer.
- Once the oven is fully heated, place the baking sheet inside and bake the nuts for 15–16 minutes, just until they turn golden and fragrant. Keep an eye on them toward the end so they don’t burn.
- When they’ve finished roasting, remove the nuts from the oven and allow them to cool completely on the pan.
- Once they’re cool, break them into clusters of whatever size you like, then sprinkle the rosemary on top for a fresh, savory finish.
- Store any leftovers in a sealed container in the fridge for up to one week.
Rate & review
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