Sweet and Spicy Rosemary Roasted Cashews Recipe

I think I have set out a bowl of these dangerously good spicy roasted cashews at just about every party or gathering that I've hosted in the past 10 years. Flavored with rosemary, brown sugar, salt, and a kick of cayenne, this spicy-sweet-salty snack takes roasted nuts to a whole new level, and it will make a cashew lover out of each and every one of your guests.

These Roasted Cashews are My Go-To Party Nibble

• The sweet, spicy, and salty flavors, along with the addictive nature of savory nuts in general, makes roasted cashews the kind of snack that's hard to stop eating.  Set out a bowl or add some to that gorgeous charcuterie board you're arranging. Smaller cashews are a nice size to contrast with the larger meats, cheeses, and crackers.
• In addition to being an easy snack to set out for holiday parties, homemade spiced nuts make a great gift, delivered in a mason jar, pretty tin or decorative bags. 
• Bonus: Nuts like cashews are a healthy snack, containing those trendy and buzz-worthy healthy fats we all keep hearing about. So, you're actually doing yourself (and others) a favor by making this recipe for everyone to snack on in lieu of chips!

Top Three Tips for Making Rosemary Roasted Cashews

1. Roast carefully: There is no way to disguise the bitter flavor of burned nuts, so it is top priority in this recipe to roast them properly. Roast until the nuts are golden brown and fragrant, keeping a close eye on their color towards the end, as they can go from roasted to burned in a matter of minutes.
2. Taste test your seasoning: The amount of cayenne pepper you add will depend on your preferred level of spice. My family likes to "bring the heat" with recipes, but yours may not, so start at ½ teaspoon and add a small amount at a time to get your ideal kick of spice. And be sure to use unsalted cashew nuts so that you can control the saltiness.
3. Mix well: The seasoning paste tends to sit on the bottom of the bowl when you are mixing in the nuts, so make sure you reach all the way down with your spoon or rubber spatula to get everything blended as evenly as possible.

Ingredients and Special Equipment

Please check the recipe card at the bottom of this post for specific quantities.

Ingredient Notes

• Cashews: Raw, whole cashews are the best cashews to use for this recipe, as they are not yet roasted (otherwise, you are double-roasting your cashews!) You can use cashew pieces, but the roasting will be less even. Look for raw cashews in the natural foods or snack areas of your grocery store
• Fresh rosemary: I do not recommend substituting dried rosemary, as the flavor will not be as vibrant. See the "FAQ" section, below, for tips on how to chop rosemary.
• Brown sugar: Adds the contrasting sweet flavor to the spicy cayenne pepper.
• Unsalted butter: Melted butter is mixed with the other seasonings before tossing with the nuts. If you are avoiding dairy or milk products, substitute a non-dairy butter as opposed to olive oil or vegetable oil in order to get a similar result.
• Cayenne pepper: The "spicy" factor in these sweet and spicy cashews. I add ¾ teaspoon cayenne pepper because I like a little extra kick, but start at ½ teaspoon if you don't want as much spice.
• Salt: Choose a finer sea salt or kosher salt as opposed to a coarse salt.

Recommended Equipment

• Baking sheet: Use a large baking sheet to roast the cashew nuts in a single layer.
• Medium-sized bowl: For mixing the nuts with the seasoning.
• Parchment paper or aluminum foil (optional): I roast my raw cashews directly on the baking sheet, but you can also line it with parchment or foil. If you use foil, just keep an extra close eye on the nuts as they will likely roast a little bit faster.

Step-by-Step Photos and Instructions

1. Preheat you oven to 375℉.
2. Spread the cashews in an even layer onto a large (ungreased) baking sheet. Bake them for about 10 minutes, until they become lightly golden and slightly shiny from their natural oils and are warmed through.
3. While the cashews are roasting, combine the rosemary, sugar, salt, cayenne and butter in a large mixing bowl, stirring to blend.

4. Add the warm cashews to the bowl and toss the mixture to evenly coat, making sure you are reaching down to the bottom of the bowl with your spoon or spatula.

5. Serve warm or at room temperature.

Variations on Rosemary Roasted Cashews

The next time you make this recipe, here are a few ideas to change things up a bit!

• Use a variety of tree nuts: Instead of using all cashews, add 1 or 2 cups of cashews to any combination of raw nuts (and seeds) to suit your taste.  You can mix them with one type of nut, if preferred, or of you have a variety of leftover nuts and seeds from recipes, use them all! Pecans, walnuts, almonds, pumpkin seeds....even Brazil nuts or pine nuts would work.
• Seasoning variations: Add a tablespoon of red chili powder, a teaspoon garlic powder, and lime zest to make chili lime cashews (like the ones at Trader Joe's!). You could also experiment with seasonings like curry powder, cumin or (my favorite), smoked paprika.
• Make a trail mix: Mix dried cranberries, apricots, or cherries in with the cooled, roasted nuts to add some tart flavor, festive color, and a chewy texture.
• Roasting method variation: The cashews can also be roasted in small batches in a skillet over medium low heat. Stir the cashews frequently until they are fragrant and golden brown to avoid any burning.

Make Ahead and Storage Instructions

• Store your cashews at room temperature, in an airtight container or a zip-top bag.  This recipe will keep for up to two weeks....if they last that long!
• If you want to make this recipe in advance, freeze the cashews for up to two months in an airtight container or a zip-top bag with all of the air squeezed out. Thaw the nuts in the refrigerator or on the counter without opening the bag. Frozen nuts can absorb moisture from the air and lose some of their crunch.

Troubleshooting and FAQs

How Do I Prevent Roasting Nuts from Burning?

Be sure to keep an eye on the nuts as they bake, especially the first time you are roasting in a particular oven. Different ovens bake at various paces and even have sections that are hotter than others. Spread the nuts in an even layer on the baking tray and stir them frequently. Remove the nuts from the heat as soon as they reach a light golden brown.

What is the best Way to Chop Rosemary?

To chop rosemary, remove the leaves from the stem by sliding your hand down the stem against the leaves. Gather the leaves together and use a sharp knife to chop or mince them to your desired size. Discard the stems as they are not meant to be eaten.

Why Do my Raw Cashews Taste Weird?

It's a good idea to taste and smell your cashews before adding them to the recipe to check for freshness. If your cashews taste weird, it's most likely because they've gone rancid, meaning the natural oils in the nut have oxidized due to exposure to air, heat, or sunlight. This results in a bitter, unpleasant, overall not great taste, which can happen if nuts are not stored properly or are past their expiration date.

Check out Some more of my Favorite Savory Recipes

• Classic Chicken Pot Pie with Homemade Biscuit Topping
• Chimichurri Grilled Chicken Thighs
• Baked Italian Four Cheese Pasta with Penne
• Classic Beef Bourguignon
• How to Make Easy Individual Charcuterie Cups

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!