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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.

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)

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

Find it online: https://thefamilycooking.com/rosemary-roasted-cashew/