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.
Made it? Leave a comment below!
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Do you think you could make these omitting the oil?
Hi Mary! I’ve not tried it. If you give it a go, please let us know how it goes!
How long do these last in a store tight container like a stand up pouch or mason jar? Additionally how do they keep in the fridge?
Hi Jamie! Store in a covered container for up to a week at room temp. I’ve not stored them in the fridge, so I’m not sure how long they’d keep. I hope this helps!
We love Roasted nuts so I’ve made many different types. By far, yours is the very best we’ve ever had. Will make this my signature Roasted nuts to take to parties and make for gifts. Doesn’t get any better than this. I did make one change because I had it on hand. Used a gourmet Smoked maple syrup…Awesome!!
Hi Debra! Thank you for your note and giving the recipe a go! That smoked maple syrup is a perfect pairing… I’ll be on the lookout now!
A friend made these for me as a gift. She packed them in a canning jar, which made a great presentation. My husband and I ate them immediately and then asked for the recipe. Now I’ve made them myself. They’re easy to make, taste so good and make a great gift to bring to others.
Hi Maren! Thank you for stopping by and leaving a note! So happy to hear you’re enjoying the nuts… I love the canning jar gift idea too. SO smart!
I don’t know what to say, I roasted the cow shoes exactly by . I emptied the baking sheet back into the bowl that contained the remains of the glaze tossed and dried as described. BAM!
I made these last night and they are absolutely delicious. A friend of mine made a similar recipe with butter and I was searching for a vegan option. I came across this recipe and couldn’t be happier with how they turned out. I will be making these for many years to come. Thank you so much!
So Delicious! I have to make a second batch because my husband and I can’t stop eating them.
I had to use coconut cream mixed with some avacado oil as I didn’t have coconut oil. It gave a slight coconut flavour that works well. I also added a little extra cayenne to balance the slight sweetness from coconut cream and skipped the rosemary.
I’m also planning to try it with almonds
Woooo! Thank you for your note and rating! So happy to hear Laurie and that you made them to what you had on hand! Thank you for sharing your modifications and tips! I bet the almonds will be amazing!
I’m on my 3rd double batch, now a combo of pecans, cashews and almonds. The added coconut cream has been a real hit with the rest of the recipe being perfect. I did try some with rosemary and they were also delicious. My husband keeps asking me to make more, so today I caved.
Such a quick easy recipe. I just love the way the cashews nuts are roasted with rosemary with the combination of sweet and species. I’m not much into cooking, but I’m surely going to replicate the fabulous appetizer. Thank you for making this look so easy, I have bookmarked it already, eagerly waiting to prepare this.
These were amazing! Doubled the recipe and now regret it because we can’t stop eating them! Thank you (I think).LOL
So happy to hear, Rose! Thank you for coming back and leaving a note!
Easy 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.
Hi Sally! Thank you for your note and tips. That maple syrup sounds amazing! So glad you enjoyed the cashews!