Roasted Rosemary Cashews

Fragrant and slightly spicy, these nuts are perfect to serve guests as an appetizer or snack at your holiday party. And they’re a snap to make.

Here’s what I said about these back in 2011:

Even my sister liked these! She even took a Ziploc baggy full to take on the plane with her. And she rarely eats anything I make.

The second time I made them I changed the recipe slightly. Originally I tossed these in butter. I updated the recipe to make it healthier by tossing with olive oil. I also coated the nuts in the seasoning prior to baking. I did this by shaking it all together in a ziploc baggy with a wee bit of olive oil. Then I baked them at 350 degrees for about 20 to 25 minutes and while still warm, tossed them back in the bag and shook again. Then I seasoned them with additional salt.


  • 1 ¼ lb cashews
  • 2 T. coarsely chopped fresh rosemary leaves
  • ½ tsp. cayenne pepper
  • 1 T. dark brown sugar
  • 2 tsp. kosher salt
  • olive oil


  1. Preheat oven to 375 degrees.
  2. Place nuts on ungreased baking sheet and bake about 10 minutes until warmed through. Meanwhile, combine rosemary, cayenne, sugar, salt and a tablespoon of olive oil in a large bowl. Toss warm nuts with rosemary mixture until nuts are completely coated. Serve warm.

Recipe rating: 

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