Roasted Rosemary Cashews

These delicious cashews marry the perfect balance of sweet, savoury and spicey.  I give these as gifts and take them to parties when I want to make new friends 🙂  It works.  You can serve them warm with a cocktail, but I prefer to wait until they cool to room temperature for more of a crunch.

I can’t take full credit for this recipe.  I’ve adapted it from Ina Garten (aka The Barefoot Contessa…and one of my culinary idols).  She’s fabulous.

Rosemary Cashews
Addictive. The end.
Course: Appetizer
Ingredients
  • 1 1/4 lbs. raw cashews
  • 2 Tbsp finely chopped fresh rosemary
  • 2 tsp brown sugar
  • ½ tsp cayenne pepper
  • 1 1/2 tsp fine sea salt
  • 1 Tbsp butter or coconut oil melted
Instructions
  1. Preheat oven to 350°F. Place cashews on a sheet pan and roast, stirring once, for 8-10 minutes, or until just starting to brown lightly.

  2. Meanwhile mix together rosemary, sugar, cayenne, and salt in a large bowl. Stir in melted butter or oil.

  3. Add in hot cashews and toss to combine thoroughly with rosemary mixture

  4. Serve warm or cool to room temperature before serving. Store in air-tight container for up to 1 week.

Recipe Notes

Recipe adapted from The Barefoot Contessa

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