Sweet and Spicy Maple-Roasted Rosemary Cashews make a fabulous appetizer, snack or gift, anytime! | This recipe is vegetarian, vegan and gluten free. [ See VIDEO on the recipe card below ].
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 Vegan 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.
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!
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.
Sweet and Spicy Maple Roasted Rosemary Cashews
- 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.