These rosemary roasted cashews are quick to whip up and addicting to eat. They make nice addition to your charcuterie board, appetizer spread or can be packed and made into hostess gifts.
I always have nuts around to snack on. Not only are they a great source of protein, but they taste great, too. My favorite nut is the cashew. It’s so flavorful on its own, why would you add anything more to it?
One summer night we were invited my friend’s house for dinner. The hostess offered up some delicious appetizers including these delicious rosemary roasted cashews. My hubby and I could not stop snacking on them! Who knew you could make cashews even better?
Why make this recipe?
As I mentioned earlier, I’m a huge fan of cashews and never thought of adding anything to them because they taste amazing plain. But it only takes less than 20 minutes to turn them into something amazing.
These roasted cashews are a very simple way to have a delicious snack on hand or even a quick and elegant appetizer. You can easily adapt the recipe and use your favorite herbs and spices to make them your own.
I have even packed these up for the holidays and given them to friends in gift baskets or even teacher gifts.
Ingredients you will need
The flavors and seasonings I use for these nuts are my personal favorite. I don’t like them super sweet, but mildly sweet and salty. Fresh rosemary is very fragrant, so a little goes a very long way.
- Cashews: Because you are roasting the nuts yourself, raw cashews are preferred. You can also use roasted cashews that are unsalted, which will roast more quickly than raw and allows you to control the salt.
- Extra Virgin Olive Oil: I have a personal love affair for olive oil, as you know. You can use any flavor you have, depending on what you want to taste. A pungent peppery olive oil is my personal choice for this recipe, but you can also use a mild oil. You can also use melted butter, if you prefer this flavor.
- Rosemary: I love fresh rosemary and have two big plants growing in my yard. Dried rosemary can be a bit hard and tough to eat, so try to use fresh. You can also use any other herbs like chives, oregano or basil, but they might oxidize and turn black once chopped.
- Kosher Salt: Kosher salt is larger, flakier and less salty than sea salt. So if you need to substitute salts, be sure to use less and taste to see if you have added enough.
- Cayenne Pepper: I love a bit of spiciness in my food. You can add a little or a lot, depending on your tolerance. You can also use black pepper or chile powder of different kinds and heat intensities.
- Brown Sugar: There isn’t much sugar in these roasted cashews, but just enough to add a touch of sweetness. You could also use honey, agave nectar or maple syrup. If you do this, then I suggest to use melted butter instead of olive oil. You will also need to spread the nut mixture, once mixed, onto a baking sheet and bake for an additional 5 minutes.
How to roast cashews
- Spread the raw cashews evenly onto a baking sheet.
2. Roast cashews in a 375ºF/190ºC oven for 10 minutes or until golden. Halfway thru, use long handled tongs or wooden spoon and flip the cashews to brown evenly.
3. Combine the warm cashews with the olive oil and toss to coat. Add the remaining ingredients and mix until covered evenly. Enjoy!
Tips on making roasted cashews
As you can see, these are super easy to whip up and perfect when you have unexpected guests at your door. In the ingredient section, I shared my tips on how you can customize the recipes to your own favorite herbs and spices.
If you don’t want to use your oven to roast the cashews, you can also roast them in a cast iron or stainless pan. Just heat the pan over medium high, add the cashews and toast them until they are golden.
Raw cashews can be difficult to find. If you want to use salted cashews you have two options. Use them as is and just give them a quick roast in the oven and omit the salt. Or rinse off the salt and roast them.
Absolutely! Roast peanuts, brazil nuts or even almonds. You can also roast pecans or walnuts Nuts with less oil, like almonds, might need an extra drizzle of oil, so adjust accordingly.
- 1 lb raw cashew nuts
- 1 TBS extra virgin olive oil
- 1 TBS kosher salt
- 2 TBS rosemary, fresh, minced
- ½ teaspoon cayenne pepper
- 2 teaspoon brown sugar, light
- Preheat the oven to 375 °F (190°C).
- Spread cashews in one layer on a baking sheet
- Toast in the oven until golden, about 10 minutes. Halfway through, use long handled tongs or wooden spoon to turn the cashews so they brown evenly
- Transfer warm cashews to a bowl and coat with olive oil.
- Add remaining ingredients and toss to evenly coat the cashews.
- Pour into serving bowl and serve warm.
Serving Suggestions: Also great with a mixed-nut combination. If using roasted cashews, roasting time will be less, about 5 minutes. Watch them as they will burn quickly.
If you don't want to use your oven to roast the cashews, you can also roast them in a cast iron or stainless pan. Just heat the pan over medium high, add the cashews and toast them until they are golden.
Amount Per Serving: Calories: 345Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 1156mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 9g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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