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!
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!
- 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.
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.
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.
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.
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.
More Tasty Appetizers and Snacks
- Cinnamon Walnuts
- Small Batch Chex Mix
- Addictive Roasted Sweet Potato Rounds
- Spiced Cashews
- Toaster Oven Baked Pita Chips
- Polenta Bites (Bake or Air Fry)
- Mini Cheese Balls
- Toaster Oven Bagel Chips
- 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
- Preheat oven to 325°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom position.
- Spray a small rimmed baking pan with cooking spray or lightly oil.
- In a medium bowl, combine all of the ingredients and stir well to coat the nuts.
- Pour nuts onto the prepared pan and arrange them in an even layer.
- 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.)
- Remove the pan from the oven and allow the nuts to cool on the pan.
- 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