Sweet and Spicy Maple-Roasted Rosemary Cashews make a fabulous appetizer, snack or gift, anytime! | vegan + gluten free | (updated and with a video, 10/18)
My relationship with cashews began late in life. After giving up meat, I discovered many new foods in my efforts to eat a wider variety. Nuts were high on the agenda because they provide a powerhouse of nutrients, fats, and are an excellent source of protein. They’re delicious too.
I always have cashews on hand and I continue to discover their versatility. Not only can they be made into Homemade Cashew Milk, but they can also be turned into cashew creme to make things like Dark Chocolate Cocoa Nib Ice Cream! I didn’t believe it either….
…until I tried it. #mindblown
But because I’m such a big fan of cashews, why not have them on hand for a sweet and spicy snack? It didn’t take long before these Sweet and Spicy Maple-Roasted Rosemary Cashews made an appearance on a fall picnic.
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 y’all! They’ll disappear fast. You’ll want to 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 Roast Cashews for Sweet and Spicy Maple-Roasted Rosemary Cashews:
- Preheat the oven to 375F.
- Chop the rosemary into little bits.
- In a bowl mix the raw cashews, oil, maple syrup, brown sugar, salt, spice and fresh rosemary.
- Pour the cashews on a sheet pan and roast until lightly golden, or dark gold (pictured here).
- 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 use.
Super simple and fun to have on hand for snackin!
A Few Recipe Notes:
- Use fresh rosemary. It makes all the difference.
- Look for cashews in the bulk bins. They’re more economical and you can refill that old large container you saved.
- Sweet and Spicy Maple Roasted Rosemary Cashews roast fast – in about 15 minutes. Keep an eye on them after the 10 minute mark and after stirring. They can go from golden to over caramelized fast.
- 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, then separate the nuts, else they’ll stick together or break apart after they cool – we want to try and keep the cashews whole.
- This recipe makes fabulous gifts. Cool the roasted nuts completely, then fill small Ball jars and lid. The jars can be tied with ribbon and be used again by the recipient.
More Roasted Nut Recipes to Love:
- Balsamic Spiced Mixed Nuts – from Food Fashion Party
- Spicy Candied Nuts – from Foolproof Living
Sweet and Spicy Maple Roasted Rosemary Cashews
Ingredients
- 2 C (300g) Raw Cashews
- 1 Tbs + 1 tsp Coconut Oil melted and slightly warm
- 3 Tbs Maple Syrup
- 2 tsp Brown Sugar
- 3/4 tsp Sea Salt divided
- 1/4 tsp Cayenne Pepper ground
- 1 Tbs + 2 tsp Fresh Rosemary finely chopped, divided
Instructions
- Preheat oven to 375F (190C).
- In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/4 tsp salt, cayenne pepper and 1 Tbs 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.
- Serve slightly warm or at room temperature. Store in a covered container for up to a week.
Notes
*Photography and video updated 10/18 to show how fabulous these roasted nuts are!
Thank you for reading! If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Facebook or Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Also, if you like my content, please share it with friends and family and follow me on Instagram, Pinterest, and Facebook . Thank you!
sally reeve says
April 22, 2019 at 1:13 pmEasy and delicious. I use olive oil instead of coconut oil. I recommend using Dorset Maple Reserve Vermont Smoked and Spicy Maple Syrup (or similar) in lieu of maple syrup and cayenne.
Traci says
April 23, 2019 at 9:14 amHi Sally! Thank you for your note and tips. That maple syrup sounds amazing! So glad you enjoyed the cashews!
Nanct says
December 26, 2018 at 9:20 amI made these on Christmas Eve and they were so great I gave quart mason jars of them away for gifts. LOVE these! Another HIT from Tracie! Thank you!
Traci says
December 26, 2018 at 12:06 pmThank you for your note, Nancy! What a fabulous gift… so happy to hear you’re enjoying the recipe!
Al Davis says
December 24, 2018 at 3:16 pmThese are absolutely deadly! I used olive oil instead of coconut oil (less unsaturated), and these were absolutely unbelievable. I am glad I made them as a gift, otherwise I would have eaten them in one sitting. Thank you so much!
Al
Traci says
December 26, 2018 at 12:04 pmHehe! Thanks so much, Al, for coming back and leaving a note! So happy to read!
Scott says
November 6, 2018 at 4:13 amVery Nice Post, I learned a lot through it. Thanks for posting.
Christine says
November 1, 2018 at 11:47 amOh Traci, these look fantastic! Have to try them soon. My kids will love them too… Best wishes, Chris
Traci says
November 1, 2018 at 12:18 pmHi Chris! I hope y’all enjoy them!
[email protected] says
October 27, 2018 at 10:58 amI have an emotional reaction to your food! It is ALL so beautiful! Great video, my friend! xo
Traci says
October 29, 2018 at 11:29 amHehe! Love reading this Annie… it gave me a big smile :D Thaaaank youuu!! xo
Mary Ann | The Beach House Kitchen says
October 27, 2018 at 9:16 amLove these cashews Traci! So perfect for the upcoming holidays. And great for holiday gifting too! LOVE the videos!
Traci says
October 29, 2018 at 11:28 amOh yeah, you know I love those foodie gifts, Mare!
Liz @ Floating Kitchen says
October 27, 2018 at 8:36 amLove the new photos and the video! You KNOW this is one of my favorite recipes. I bet I’ve made it more than you. Ha!
Traci says
October 29, 2018 at 11:28 amHooray! I knew you’d approve, Liz! :D
Jean says
October 27, 2018 at 7:30 amTraci, these are hands down always part of my appetizer menu for parties and are so popular. I have shared this recipe many times. I usually triple the recipe and I still find myself wishing I made more! Sweet, spicy, herbaceous-it hits all the right notes!
Traci says
October 29, 2018 at 11:27 amLove reading this Jean! Thank you for sharing and as always, giving the recipes a go! I love this one too! :D
vivian says
January 15, 2017 at 6:12 pmexcellent, easy to make, and gone in an instant. Thank you!
Traci says
January 15, 2017 at 6:29 pmThank you Vivian! :D
Christine | Mid-Life Croissant says
November 18, 2015 at 7:44 amGirl I can’t even tell you the sounds that just came out of my mouth because they’re barely human. Just guttural moans. Because ROSEMARY! So happy you added these to my FBC call out.
Traci says
November 18, 2015 at 9:09 amHooray, Christine! Thank you my dear… and yes, I do the same for Rosemary. I’ve about picked my neighbor’s Rosemary bush clean… every year!! :D
Danielle says
September 6, 2015 at 4:05 pmI checked on mine after 10 minutes and i’m glad I did! The ones on the edges were beginning to burn. It was perfect timing though because even the ones with black on the edge were delicious. I also added Chia seeds for extra nutrition. Thanks for the recipe!
Traci says
September 6, 2015 at 9:24 pmThank you Danielle, for your note! I’m so happy you enjoyed the recipe. Different ovens can sometimes produce different results. I’ll make a note of it in the recipe to start checking at 10 min! :D
Tessa | Natural Comfort Kitchen says
February 4, 2015 at 6:58 amOh, that Ina recipe is my absolute party GO TO. I like the twist on ingredients–will have to give it a try next time!
Traci says
February 5, 2015 at 11:59 amOh that Ina! All her recipes are fabulous! I hope you enjoy my twist on it. Thanks for stopping by Tessa! :D
Sarah @ SnixyKitchen says
February 3, 2015 at 11:04 pmThese seem like the perfect thing to snack on while I write! I can use all the extra (delicious) protein-filled energy-boosters I can get.
Traci says
February 4, 2015 at 4:31 amThey’ll boost your brain power for sure! :D
Isadora says
February 2, 2015 at 9:42 pmAren’t cashews such an amazing nut! You can do so many awesome things with them! I always try to have some kind of nuts around, they are so great for snacking! And roasting them with all these delicious flavors is such a great idea! Spicy, maple-y, rosemary-y oh my! I could see myself eating an entire bowl of these in one sitting :)
Traci says
February 4, 2015 at 4:37 amI have to portion mine out, else I’ll eat way too many! It’s the rosemary with maple… so delicious!
Amanda @ Cookie Named Desire says
February 2, 2015 at 7:32 pmi love cashews. I am definitely going to try your cashew creme ice cream recipe! Right after I try these babies. Sweet and spicy is my jam. By the way, I wish I had half of your photography skills!
Traci says
February 2, 2015 at 8:27 pmOh Amanda, thank you for your kind words. Touché my dear! :D I would love to hear what you think about the cashew ice cream! :D
Julia | Orchard Street Kitchen says
February 2, 2015 at 3:38 pmI need to make a batch of these immediately!! Cashews are one of my favorite kinds of nuts – I love their slightly sweet taste – and you’ve made them look even more amazing with these wonderful spices!! Salty + sweet is one of the best combinations out there, so I’m sure I would devour these. And beautiful photography, Traci!!
Traci says
February 2, 2015 at 8:14 pmOh I know, Julia! That’s it! They are slightly sweet! That’s why I love them so much! hehe! Thank you, Julia!! :D
Nora @ Savory Nothings says
February 2, 2015 at 8:10 amI discovered cashews a few years ago and was always too poor to afford them – so I’d basically dance around the supermarket when they were on offer because they are just so good. I LOVE cashew creme based anything and home roasted they are simply divine! Love the flavor combination of maple and rosemary – never would have put them together!
Traci says
February 2, 2015 at 8:10 pmI hear you, Nora. I buy them in bulk so the price is a bit better. When they’re on sale, I stock up. I think you’ll like the maple and rosemary together! :D
Medha @ Whisk & Shout says
February 1, 2015 at 8:54 amThese are seriously the most unique spiced nuts I’ve ever seen! :) Loving the process shots.
Traci says
February 1, 2015 at 11:08 amThank you, Medha :D They are tasty! The buttery flavor of the cashews still come through despite the bit of sugar and spice. I hope you enjoy the recipe!
deb says
February 1, 2015 at 2:36 amYum!
Trish @ Well Worn Fork says
January 31, 2015 at 11:31 amThese look like they’d be dangerous!
Traci says
January 31, 2015 at 8:01 pmPortion control on these is not my strength… :D
Geraldine says
January 31, 2015 at 11:14 amLove spiced nuts, Traci. Never thought of making them myself so looking forward to trying these!
Traci says
January 31, 2015 at 8:04 pmTry them! I looked at a bag of Shale snacks today and woah! They are pricy.. (although delicious), they cost much more than making my own. I got a bit motivated to experiment today after seeing those!:D
Christina @ Bake with Christina says
January 31, 2015 at 9:35 amWhat a yummy idea to change up the typical, plain cashews! Definitely have to try this out sometime! :)
Traci says
January 31, 2015 at 8:04 pmThank you Christina! :D
Chrissy says
January 30, 2015 at 8:30 pmRoasted nuts are so phenomenal and I never think to make them at home, but then always find myself drooling whenever I pass those stands in the mall or at fairgrounds. You know the ones. Yes- perfect football snack!
Traci says
January 31, 2015 at 8:06 pmYeah, Chrissy, I KNOW the ones! Addicting. Really, they’re so easy to put together at home. I think for me, I just need a little inspiration. I need to do more taste testing at the fairgrounds! Thanks for stopping by! :D