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Sweet and Spicy Maple-Roasted Rosemary Cashews in a bowl ready for snacking.

Sweet and Spicy Maple Roasted Rosemary Cashews

Sweet, salty and spicy, these roasted cashews make a fabulous appetizer, snack or gift, anytime! | vegan + gluten free
Course Appetizer, Snack
Cuisine American
Keyword Appetizer, Cashews, Food Gifts, gluten free, Holiday, Rosemary, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Cups
Calories 867kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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.


Adapted from Ina Garten's Roasted Rosemary Cashews.


Calories: 867kcal | Carbohydrates: 63g | Protein: 24g | Fat: 63g | Saturated Fat: 16g | Sodium: 891mg | Potassium: 919mg | Fiber: 4g | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 80mg | Iron: 8.6mg