Rosemary Roasted Cashews
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Rosemary Roasted Cashews are sweet and spicy, and the perfect appetizer when entertaining. These are best served warm alongside a cocktail or a mocktail of your choosing!
For another sweet and spicy nut recipe, but totally different, try my Honey Roasted Nuts. Or make a batch of the Best Candied Walnuts or some Cinnamon Sugar Candied Pecans, and store them in the freezer for all the special occasions!
While nuts are pretty tasty in raw form, infusing flavor in them takes them to a new level of amazing. The recipes I’ve shared always involve roasting or baking the nuts, but this one is the quickest of them all. Less than ten minutes of prep and then ten minutes of roasting. Boom, they’re done.
What is rosemary?
Rosemary is an aromatic herb, most often used to season meats, and has both a pine-like scent and appearance. While it is native to the Mediterranean, it is now grown world-wide.
Rosemary is definitely one of the most aromatic and pungent of all the herbs. It has needlelike leaves and a pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil. Rosemary is also a nice addition to focaccia, pork, stews, and roasts, but use it sparingly as it’s flavor is quite strong.
If interested in other recipes using rosemary, be sure to try some Easy Rosemary Focaccia Bread, a batch of Roasted Carrot Soup, or some delicious Mediterranean Grain Bowls with Chicken.
Just seven simple ingredients are needed. All of these are probably things you keep on hand except for the rosemary. If you’ve got a fresh plant, then you’re in luck!
- Cashews – I recommend using raw cashews in this recipe.
- Rosemary – You’ll be surprised at how many rosemary leaves you’ll need after chopping them up.
- Brown Sugar – I used light brown sugar, but dark works perfectly too.
- Kosher Salt – You’ll need some salt on these nuts, especially if using unsalted butter like I do.
- Cayenne Pepper – For some SPICE! Go a little lighter on this, if you’d like.
- Smoked Paprika – Adds some nice flavor AND color to the nuts as well.
- Butter – A touch of butter help the spices stick to the roasted cashews.
How to make Rosemary Roasted Cashews
- Roast cashews. In a preheated 350 degree oven, roast cashews on a baking sheet. These will be done in just ten minutes. You should start to smell them as they are close to being done. Be careful to avoid burning!
- Prep seasoning. In a small mixing bowl, combine the seasoning – the chopped rosemary, kosher salt, cayenne pepper, smoked paprika, and brown sugar. Add melted butter right before adding the seasoning to the nuts.
- Add seasoning to nuts. Spoon the roasted nuts into a serving bowl, and then add the seasoning mixture. Stir well.
- Serve. Serve nuts warm.
Store leftover nuts in an airtight container.
Other delicious finger-foods
If you are in need of other finger foods (in addition to the other nut recipes mentioned above), try one of these!
Kitchen Tools Used: (affiliate links)
Rosemary Roasted Cashews
- 1 pound raw cashews
- 1 ½ Tablespoons fresh rosemary leaves – chopped coursely
- 1 Tablespoon light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1½ Tablespoons unsalted butter – melted
- Preheat oven to 350 degrees. Spread the cashews on a baking sheet and roast for 10 minutes or until fragrant and slightly browned.
- Meanwhile, use a small bowl to mix together the chopped rosemary, light brown sugar, salt, cayenne, and smoked paprika.
- When the nuts are done, remove from oven and pour into serving bowl.
- Melt the butter and pour over the seasoning mixture. Immediately pour over the cashews and mix well. Serve warm.
MORE Fall Flavors:
- Crispy Air Fryer Cauliflower from Simple and Savory
- Pumpkin Pie Smoothie from House of Nash Eats
- Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
- Rosemary Roasted Cashews from SueBee Homemaker
- Apple Coffee Cake from Devour Dinner
- Apple Pecan Loaf from Palatable Pastime
- Eggless Pear Almond Mini Loaves from Magical Ingredients
- Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D’s Books and Cooks
- Chestnut Pesto Brussels Sprouts from Cindy’s Recipes and Writings
- Butternut Squash Gnocchi from A Kitchen Hoor’s Adventures
- No Marinade Lamb Kabobs from Art of Natural Living
- Chestnut Chocolate Mousse from The Spiffy Cookie
- Chocolate Pumpkin Mini Cheesecakes from Jen around the world
- Graham Cracker Crumble from The Fresh Cooky
- Pear Crisp Recipe from Hostess At Heart
Pretty good, I decreased the cayenne pepper to 1/8 of a tsp.!! Not so brave! Im dairy free, so I used olive oil instead of the butter. The cashews were getting slightly brown at about 5-6 minutes. But still very good!
Sounds delicious Connie!
Perfect for Happy Hour or a snack!