Rosemary Roasted Cashews
These rosemary roasted cashews are crunchy, flavorful, easy to make, and come together in just 15 minutes. Simple cashews are tossed with rosemary, thyme, cayenne, black pepper, and olive oil and transform into a seriously addictive snack.
I love making a big batch of these (and my Tajin nuts) for snacking, but they're also great for road trips, hikes, entertaining, or even packing into little jars as homemade edible gifts.
I’ve recently been trying quite a few variations of roasted nuts and seeds- my Tajin nuts and seeds and chili lime pepitas, which I seasoned with my homemade Tajin seasoning mix were big hits.
I also tried keeping the flavors simple and tried a salt and vinegar almonds recipe, which was again, a huge success. But when I saw some of that beautiful rosemary in my little herb garden, I just knew I had to put it to use, and that’s when I tried out this recipe.
Quick Look: Rosemary Roasted Cashews
- 🔪 Prep time: 2 minutes.
- 🍳 Cook time: 15 minutes.
- 🥜 Servings: 4.
- 🌿 Main ingredients: Cashews, olive oil, rosemary, thyme, cayenne pepper, black pepper, and kosher salt.
- ➡️ Method: Mix seasonings and oil → toss with cashews → spread on baking sheet → roast until golden → cool completely.
- ⭐ Difficulty: Easy.
- 🥣 Best served as: A snack, party appetizer, road trip treat, hiking snack, or homemade edible gift- like cocoa dusted almonds.
Jump to:
What's So Great About the Recipe?
- It's incredibly easy to make with just a handful of pantry-friendly ingredients.
- They're perfect for making in a big batch, so you can have a flavorful snack ready whenever you need one. I always make these and my Air Fryer roasted chickpeas together.
- They're naturally vegan and gluten-free, making them an easy snack to serve to a crowd.
Recipe Ingredients
Cashews: Use plain, unsalted cashews for this recipe so you can control the amount of salt and seasoning.
Olive oil: Helps the seasonings coat the cashews evenly and encourages them to turn golden and crisp in the oven. Use an infused oil like habanero oil for a deeper flavor.
Herbs: Fresh rosemary adds a fragrant, herby flavor that works especially well with roasted nuts. Dried thyme adds another layer of earthy, savory flavor.
Cayenne: This gives the cashews their spicy kick. Adjust the amount depending on how much heat you like or skip it entirely and use another seasoning of your choice.
Salt & pepper: The classic seasoning duo. Use homemade herb salt for a deeper, herby aroma.
See recipe card for quantities.
Substitutions & Variations
- If you have salted cashews, feel free to use them, but reduce the amount of salt you're using.
- Add smoked paprika for a smoky flavor or experiment with little brown or date sugar to create a sweet and spicy version.
- A drizzle of maple syrup can also be added for a touch of sweetness.
- Use butter instead of olive oil if you don't need the recipe to be vegan. I like using hot honey butter here for added richness.
How to Make Rosemary Roasted Cashews
Step 1: Preheat the oven to 375 F. In a small mixing bowl, combine all the seasonings, herbs and the oil.
Step 2: Add the raw cashews and toss to coat.
Step 3: Spread the cashews in a single layer on a lined baking sheet and bake for 12-15 minutes or until golden brown.
Step 4: Let the nuts cool completely before you transfer them to an airtight container.
💭 Top Tip
Keep a close eye on the cashews toward the end of their cooking time. Nuts can go from beautifully golden to over-browned quickly, so remove them as soon as they're roasted and fragrant.
Tips & Tricks to Nail the Recipe
- Use a rimmed baking sheet so the cashews stay contained while you toss or stir them. Line the baking sheet with parchment paper or a silicone baking mat to prevent the seasonings from sticking and burning.
- Toss the cashews thoroughly with the seasoning mixture so they are evenly coated.
- Spread the cashews into a single layer rather than piling them up. This helps them roast evenly and become crunchy. I always do this when I make hot honey roasted peanuts too.
- Give the cashews a stir halfway through roasting for more even browning.
- Let the roasted cashews cool completely before storing them. They'll continue to crisp up as they cool. I learnt this when I made my Air Fryer Tajin chickpeas.
- If you're using cashews that are already roasted, reduce the baking time significantly. They only need about 4-5 minutes in the oven to warm through and turn golden.
How to Serve Rosemary Roasted Cashews
Just like my Sumac spiced nuts, these rosemary roasted cashews make an easy snack straight from the jar, especially when you're craving something crunchy and flavorful.
Pack them for hikes, road trips, picnics, or lunchboxes, or serve them in a bowl as a party appetizer along with my crunchy masala peanuts. They're also great to keep on hand for holiday entertaining, and a batch packed into small jars makes a simple homemade edible gift. Try making these and my orange candied almonds, which pack in those perfect holiday flavor!
Troubleshooting & FAQs
Let the roasted cashews cool completely before transferring them to an airtight container or mason jar. Store them at room temperature in a cool, dark place such as your pantry.
Make sure the cashews are spread in a single layer on the baking sheet and aren't overcrowded. Also, allow them to cool completely after roasting before judging their texture, since they become crunchier as they cool.
More Quick Snack Recipes
Looking for other recipes like this? Try these:
If you tried this rosemary roasted cashews or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rosemary Roasted Cashews
Ingredients
- 1 lb cashew nuts
- 1 tablespoon extra virgin olive oil
- 2 teaspoon rosemary
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon pepper
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 F
- In a small mixing bowl, combine all the seasonings, herbs and the oil.
- Add the raw cashews and toss to coat.
- Spread the cashews in a single layer on a lined baking sheet and bake for 12-15 minutes or until golden brown.
- Let the nuts cool completely before you transfer them to an airtight container.
Notes
- To balance out the kick of heat, you can add some white or brown sugar or a dash of maple syrup along with the other ingredients, and whip up a batch of sweet and spicy roasted cashews.
- Once you remove the cashews from the oven, let them cool down completely. After this, you can store them in an airtight container or a mason jar and let them stay at room temperature for up to a week, if not longer.
- Make sure you grease your baking tray before you spread the nuts on them. If possible, use a rimmed baking sheet with a silicone mat or parchment paper to keep the seasonings from burning or sticking to the pan.
- You may also want to give them a stir midway through their baking time to make sure they’re perfectly crunchy.
Tasted awesome