Rosemary Cashews

These Rosemary Cashews have the perfect blend of sweet and salty flavors. The small batch recipe makes just 1 cup of roast nuts but can easily be doubled or tripled. Great for snacking or gifting!

Rosemary cashews on a metal baking pan with a spatula and sprig of fresh rosemary.

I’m a sucker for salty snacks, but self-control around them has never been my strong suit. So a big pan of seasoned nuts…that’s just a bellyache waiting to happen.

Enter these sweet and salty rosemary cashews. The small-batch recipe makes just 1 cup of flavored nuts.

They’re lightly sweetened and mildly spicy. But it’s the abundance of fresh rosemary that makes them taste extra special.

Around the holidays, these nuts make a great snack, appetizer, or easy hostess gift. Their savory flavor is a welcome break from all of those sugary treats!

Recipe ingredients arranged and labeled on a table.

Recipe Ingredients

  • Cashews: Whole, raw (not roasted), and unsalted.
  • Fresh Rosemary: Finely chopping the rosemary helps it stick to the cashews.
  • Red Pepper Flakes: For a little heat.
  • Real Maple Syrup: None of that corn syrup business. It’s just a few teaspoons and friend, you are worth it.
  • Sea Salt: Balances the butteriness of the cashews and highlights the other great flavors.

Step-By-Step Instructions

1. Start by preheating the oven or toaster oven to 325°F. Then grease a small baking sheet with cooking spray (or oil).

This Nordic Ware 1/8 Sheet Pan is my new favorite mini pan. It fits in our smallest toaster oven and is perfect for all kinds of things like reheating a slice of pizza, making a toaster oven grilled cheese sandwich, or some easy indoor s’mores.  

Seasoned nuts in a glass bowl with a rubber spatula.

2. Next, dump all of the ingredients into a large bowl and mix until the nuts are completely coated.

3. Pour the cashews onto the pan and spread in an even layer. Make sure to scrape the bowl so you don’t leave any of that good syrupy stuff behind.

Rosemary Cashews on a greased 1/8 metal sheet pan.

4. All that’s left now is to pop them into your little toaster oven to bake for 14 to 18 minutes.

You’ll want to give the nuts a stir after 7 minutes and again at the 14-minute mark. Keep checking on them every minute after that since cashews tend to burn easily.

You’ll know the nuts are ready when that great nutty aroma fills your kitchen and the cashews are a golden brown color.

Don’t worry if the nuts are still a little wet looking. They will continue to crisp and dry as they cool.

Red oven mitt and 1/8 sheet pan of cooked nuts on a white table.

5. Let the cashews cool on the pan, untouched (minus the few pieces you snag for taste-testing purposes) until dry, crisped, and delicious. Once cooled, store the roasted nuts in an airtight container.

Got Leftover Rosemary?

Stored properly, fresh rosemary will keep for 2 to 3 weeks in the fridge or 4 to 6 months in the freezer. Learn more about how to store fresh herbs so they last longer.

Rosemary cashes in a glass mason jar on white table.

More Tasty Appetizers and Snacks

Closeup of small pan with roasted nuts and sprig of fresh rosemary.

Rosemary Roasted Cashews

Yield: 1 Cup
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Better than storebought nuts, these rosemary cashews are perfect for snacking, parties, or gifting. To make more, just double the recipe ingredients!


  • 1 cup Raw Unsalted Cashews
  • 1 tablespoon Fresh Rosemary, (heaping) finely chopped
  • 2 teaspoons Pure Maple Syrup
  • 1/8 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Sea Salt


  1. Preheat oven to 325°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom position.
  2. Spray a small rimmed baking pan with cooking spray or lightly oil.
  3. In a medium bowl, combine all of the ingredients and stir well to coat the nuts.
  4. Pour nuts onto the prepared pan and arrange them in an even layer.
  5. Bake until the nuts are lightly toasted, stirring occasionally, about 14 to 18 minutes. When ready, the nuts will be darker in color but still a little wet or shiny. (They will continue to crisp as they cool.)
  6. Remove the pan from the oven and allow the nuts to cool on the pan.
  7. Once cooled completely, use a spatula to loosen the nuts if necessary. Store in a covered container for up to one week.


To make a larger batch double all of the ingredients and cook nuts in an even layer on a quarter sheet pan. The cooking time should remain the same.

Nutrition Information:
Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 183Total Fat: 13gSaturated Fat: 2.2gCholesterol: 0mgSodium: 123mgCarbohydrates: 11.4gFiber: 1.4gSugar: 4.1gProtein: 5.4g

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  1. Wow! Your site is blowing me away. We just purchased a toaster oven and I was trying to find something I could cook in it. It’s just my husband and I and we’re both vegetarians. We also have raw cashews and fresh rosemary here at home right now. I look forward to trying your recipe. Thanks.

    1. Hi Raeanne,

      Congrats on the new toaster oven! I hope you enjoy the cashews. It’s so fun that you already had the ingredients on hand – I love when that happens 🙂

      If you haven’t seen it already, you might want to check out this post for easy toaster oven recipes: Most of the recipes have just a few ingredients and are great for getting started.

      Thanks for taking the time to leave a comment. I hope you have lots of fun cooking with your new kitchen toy!

    1. Woo-hoo! Congrats on your new toaster oven, Ross!

      I think you’ll like having a smaller pan in your collection, it doesn’t take up much space (which I know is a priority for you guys) and it’s great for all those little cooking jobs.