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 they’re easy and make delicious holiday gifts.
⭐️⭐️⭐️⭐️⭐️ Recipe Review “I have been using this recipe for a couple of years now. They’re always excellent. Everyone request them.” ~ Terri
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, like in these Maple Candied Pecans and my Maple Candied Walnuts, and never looked back.
This Recipe Is
- crunchy
- lightly spiced
- sweet
If you love easy-to-make appetizers and snacks, you’ll enjoy these maple rosemary cashews.
Coconut Oil: you can use refined or unrefined coconut oil in this recipe. After it’s melted, make sure it is warm to the touch before adding it to the cashews.
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How to Make Maple Roasted Rosemary Cashews
step by step
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.
Traci’s Tips
- 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.
Sweet and Spicy Maple Roasted Rosemary Cashews
Ingredients
- 2 cup (300 grams) Raw Cashews
- 1 tablespoon + 1 teaspoon Coconut Oil, melted and slightly warm
- 3 tablespoons Maple Syrup
- 2 teaspoons Brown Sugar
- 3/4 teaspoons Sea Salt, divided (see note)
- 1/4 teaspoons Cayenne Pepper, ground
- 1 tablespoon + 2 teaspoons Fresh Rosemary, finely chopped, divided
Instructions
- 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, unlined 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 darker or more 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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I 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!
Thank you for your note, Nancy! What a fabulous gift… so happy to hear you’re enjoying the recipe!
These 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
Hehe! Thanks so much, Al, for coming back and leaving a note! So happy to read!
Oh Traci, these look fantastic! Have to try them soon. My kids will love them too… Best wishes, Chris
Hi Chris! I hope y’all enjoy them!
Oh yeah, you know I love those foodie gifts, Mare!
Traci, 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!
Love reading this Jean! Thank you for sharing and as always, giving the recipes a go! I love this one too! :D
excellent, easy to make, and gone in an instant. Thank you!
Thank you Vivian! :D
Oh that Ina! All her recipes are fabulous! I hope you enjoy my twist on it. Thanks for stopping by Tessa! :D
Thank you Christina! :D
Try 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
Portion control on these is not my strength… :D