These rosemary-roasted cashews blend sweet and savory, with a subtle kick of spice. Roasted in the oven, they become lightly caramelized and delightfully crunchy. Just a touch of cayenne pepper adds interest and a hint of spice. The best part? You can make maple-roasted cashews in advance and freeze for later. Makers say these roasted cashews are easy and make delicious holiday gifts. This recipe is vegetarian, vegan and gluten free. [ See VIDEO on the recipe card below ].
This recipe was first posted Oct. 2018 and has been updated to share step by step photos. The recipe is unchanged.
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Roasted Rosemary Cashews Highlights
Having homemade snacks on hand means there’s always something to nibble on should the mood strike. These rosemary cashews fit the bill! They’re a delightful grab n’ go snack, make a crunchy addition to snack or cheese boards, and are a generous holiday foodie gift! They’re low effort for a tasty return.
Inspired by Ina Garten’s rosemary cashews, I adapted her recipe, substituting butter with coconut oil. I also wanted more caramelization on the cashews for flavor and crunch, so I added maple syrup and never looked back.
This Snack Recipe Is:
- lightly spiced
- freezer friendly
If you love easy-to-make appetizers and snacks, you’ll enjoy these maple rosemary cashews.
Ingredients You’ll Need
Even those who say they don’t like rosemary seem to appreciate these roasted cashews. They always come back for more! Here’s what you’ll need to whip up this tasty rosemary cashew snack (see recipe card for details).
- Raw Cashews: look for raw unsalted cashews in the bulk bins (or at Costco!) for the best value.
- Coconut Oil: you can use refined or unrefined coconut oil. After it’s melted, make sure it is warm to the touch before adding it to the cashews.
- Maple Syrup: adds Earthy flavor and carmelizes when roasted on the cashews. It makes them extra crunchy!
- Brown Sugar: adds a bit more sweetness and a hint of molasses flavor.
- Ground Cayenne Pepper: adds just a touch of spice. You’ll add 1/4 teaspoon, so it’s not too much. Add an additional pinch for more spice.
- Fresh Rosemary: is more flavorful than dried, so use fresh. Leftovers can be used in this tasty Roasted Sweet Potato and Carrot Soup. Be sure to chop fine.
At a Glance: How to Make Sweet and Spicy Maple Roasted Rosemary Cashews
Double the recipe if needed; these go fast! Here’s how to whip up a batch (see recipe card below for details):
- First, preheat the oven to 375 Fahrenheit.
- Second, chop the rosemary into little bits.
- Third, in a bowl, mix the raw cashew nuts, oil, maple syrup, brown sugar, salt, spice, and fresh rosemary.
- Next, transfer the cashews to a rimmed baking sheet and roast cashews until lightly golden or dark gold (pictured here).
- Last, sprinkle with more salt and fresh rosemary, then turn out onto 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 maple rosemary cashews are super simple and fun to have for snackin’!
These sweet and spicy rosemary cashews freeze beautifully, so they’re make ahead easy!
- Stay Close to the Oven: Keep a close eye on the roasted cashews after the 10-minute mark and after stirring. They can go from golden to over-caramelized fast.
- Work Quick: After pulling the cashews from the oven, work quickly to transfer them to a piece of parchment paper, sprinkle with salt and more rosemary, stir, and then separate the nuts; otherwise, they’ll stick together or break apart after they cool – you want to try and keep the cashews whole.
- For Foodie Gifts: This recipe makes tasty holiday gifts. Cool the spicy roasted cashews, then fill small Mason jars and lid. The jars can be tied with ribbon and be used again by the recipient.
- How to Store: cool completely, then store in a lidded container at room temperature for up to a week.
- How to Freeze: cool completely, then store in Mason jars. It’ll keep in the freezer for several weeks. Thaw at room temperature.
More Snack Recipes to Try
- 10 Minute Green Olive Tapenade
- Texas Trash Snack Mix
- Sweet and Spicy Roasted Pumpkin Seeds
- Roasted Red Pepper Hummus
Sweet and Spicy Maple Roasted Rosemary Cashews
- Preheat oven to 375 Fahrenheit (190 Celcius).
- In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/4 teaspoon salt, cayenne pepper and 1 tablespoon rosemary. Toss well to make sure the nuts are evenly coated with mixture.
- Roast nuts on an ungreased sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Roast for another 5-8 minutes if needed, or until golden. I like to push these nuts to make them dark are caramelized. Keep an eye on those last 5-8 minutes, though because they can go from golden to too dark fast! The nuts pictured in the blog post are more caramelized than golden.
- Immediately after removing nuts from oven, sprinkle with remaining salt and fresh rosemary, give them a stir and pour on to a piece of parchment paper. Gently separate the nuts that are sticking together. They'll continue to harden as they cool.
- Serve slightly warm or at room temperature. Store in a covered container for up to a week, or freeze for longer storage. Thaw at room temperature.