roasted rosemary cashews Sweet and Spicy make a fabulous appetizer, snack or gift, anytime! easy to prepare, lets cook together! This recipe was adapted from The Barefoot Contessa and is a really nice appetizer to serve at the holidays.
- 9.75 ounces whole, unsalted cashews (one container)
- 1 tablespoon unsalted butter
- 2 teaspoons light brown sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon roughly chopped fresh rosemary
- 2 teaspoons kosher salt
Makes approximately 2 cups.
Life is Perfect for Snacking
Roasted cashews are simple enough to make, but you need to keep an eye on them because they can go from golden (or darker – pictured here) to overcooked fast!
Cashews are delicious simply roasted too. Roasted with coconut oil and mixed with a bit of cayenne, rosemary, salt and a touch of sugar, they make a tasty snack, appetizer or gift. Think holidays or housewarming…
Sweet and Spicy Maple-Roasted Rosemary Cashews is such a tasty treat and simple! They’ll disappear fast, so keep these roasted nuts on hand for snacking, road tripping, or to take them on a hike. Doubling the recipe is easy peasy too if needed!
How to Make Roasted Rosemary Cashews
Double the batch if needed, these go fast! Here’s how to whip up a batch (see recipe card below for full details):
- First, preheat the oven to 375F.
- Second, chop the rosemary into little bits.
- Third, in a bowl mix the raw cashews, oil, maple syrup, brown sugar, salt, spice and fresh rosemary.
- Next, pour the cashews on a sheet pan and roast until lightly golden, or dark gold (pictured here).
- Last, sprinkle with more salt and fresh rosemary then turn out on to a piece of parchment paper. Separate the nuts so they aren’t sticking and allow to cool.
Store in lidded jars until ready to share. These roasted cashews are super simple and fun to have on hand for snackin!