Rosemary Roasted Cashew

Why You’ll Love This Recipe

This recipe requires just a handful of ingredients and minimal prep time.

The earthy aroma of rosemary pairs beautifully with the natural sweetness of cashews.

They’re perfect for holiday gatherings, party platters, or afternoon snacking.

You can easily customize the seasoning to make them spicy, sweet, or extra savory.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw or unsalted cashews
olive oil or melted butter
fresh rosemary, finely chopped
sea salt
black pepper
garlic powder (optional)
red pepper flakes (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cashews with olive oil or melted butter. Toss until evenly coated.
3. Add the finely chopped rosemary, sea salt, black pepper, and any optional seasonings. Stir well to distribute the flavors evenly.
4. Spread the cashews in a single layer on the prepared baking sheet.
5. Roast for 10–15 minutes, stirring halfway through, until lightly golden and fragrant. Keep a close eye on them to prevent burning.
6. Remove from the oven and let them cool completely. They will crisp up further as they cool.
7. Taste and adjust seasoning if needed before serving.

Servings and timing

Serves 6–8 as a snack.

Preparation time: 5 minutes
Cooking time: 10–15 minutes
Total time: Approximately 20 minutes

Variations

Add a drizzle of honey before roasting for a sweet and savory twist.

Mix in a pinch of smoked paprika for deeper flavor.

Use dried rosemary if fresh isn’t available, but reduce the amount slightly.

Combine cashews with other nuts like almonds or pecans for a mixed nut version.

Sprinkle with grated Parmesan immediately after roasting for a cheesy finish.

Storage/Reheating

Store cooled cashews in an airtight container at room temperature for up to 2 weeks.

For longer storage, keep them in the refrigerator to maintain freshness.

If they lose some crispness, warm them in a 300°F (150°C) oven for 5–7 minutes to refresh.

FAQs

Can I use salted cashews?

Yes, but reduce the added salt to avoid over-seasoning.

Can I use dried rosemary?

Yes, dried rosemary works well—just use a smaller amount since it’s more concentrated.

How do I prevent the cashews from burning?

Roast at a moderate temperature and stir halfway through baking.

Can I make these ahead of time?

Yes, they store well and are perfect for preparing in advance.

Are these suitable for gifting?

Absolutely. Package them in jars or decorative bags once fully cooled.

Can I make them spicy?

Yes, add red pepper flakes or cayenne for heat.

Do I need to soak the cashews first?

No, soaking is not necessary for roasting.

Can I use other herbs?

Yes, thyme or sage also pair nicely with roasted cashews.

Why aren’t my cashews crunchy?

They may need more cooling time. Cashews crisp up as they cool.

How long do they stay fresh?

When stored properly in an airtight container, they stay fresh for up to 2 weeks.

Conclusion

Rosemary Roasted Cashews are a flavorful, crunchy snack that’s easy to prepare and incredibly versatile. With their fragrant herbs and golden finish, they make a perfect addition to snack boards, gatherings, or everyday munching. Once you try them, you’ll find yourself making batch after batch.

Rosemary Roasted Cashew

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Rosemary Roasted Cashews are a simple and elegant snack made with crunchy cashews tossed in olive oil, fresh rosemary, and savory seasonings, then roasted until golden and fragrant.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 snack servings
• Category: Snack
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups raw or unsalted cashews
• 1 tablespoon olive oil or melted butter
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cashews with olive oil or melted butter until evenly coated.
3. Add the chopped rosemary, sea salt, black pepper, and any optional seasonings. Stir well to combine.
4. Spread the cashews in a single layer on the prepared baking sheet.
5. Roast for 10–15 minutes, stirring halfway through, until lightly golden and fragrant. Watch carefully to prevent burning.
6. Remove from the oven and allow the cashews to cool completely. They will crisp up as they cool.
7. Taste and adjust seasoning if needed before serving.

Notes

• Reduce added salt if using salted cashews.
• Dried rosemary can be used; reduce the amount slightly.
• For a sweet-savory twist, drizzle with honey before roasting.
• Store in an airtight container for up to 2 weeks.
• If they lose crispness, warm in a 300°F (150°C) oven for 5–7 minutes.

Nutrition

• Serving Size: 1/8 recipe
• Calories: 220 kcal
• Sugar: 2 g
• Sodium: 95 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 0 mg