Roasted Rosemary Cashews

Name: Roasted Rosemary Cashews
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 cup unsalted raw cashews; 1 tablespoon dried rosemary; 1 teaspoon salt; 1 tablespoon olive oil

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Buttery, fragrant, and lightly herbed, roasted rosemary cashews are impossible to resist! Oven roasted in olive oil with rosemary and sea salt, they make a quick and elegant appetizer that’s ready in minutes!

Roasted rosemary cashews in a white bowl with some cashews on a green board.

These roasted rosemary cashews are a little different from Ina Garten’s version, simpler, but every bit as delicious. I love how quick they are to whip up for last-minute guests or a cozy evening snack.

With just a handful of ingredients, the rosemary cashews roast until golden, crisp and full of savory flavor. I love to serve them with a glass of wine or add them to a charcuterie board with slices of homemade focaccia bread for an easy yet elegant touch.

Table of Contents

Why You’ll Love These Rosemary Cashews

Fresh rosemary adds a fragrant, savory touch that instantly makes them feel special without much extra effort.
They make a great holiday appetizer to nibble on or package them up as an edible gift!

Ingredient Notes for Roasted Rosemary Cashews

Roasted cashwes ingredients in separate bowls.

Cashews: Use raw, unsalted cashews so you can control the flavor and salt level. Once roasted, they’ll turn beautifully golden and crisp.
Olive oil: A light drizzle helps the rosemary and salt stick and adds richness to every bite.
Rosemary: Dried rosemary works perfectly here, but if you have fresh on hand, you can finely chop it and use a little extra.
Salt: Regular or flaky sea salt both work. For an extra touch, sprinkle a bit more on top after roasting.

How to Make Rosemary Roasted Cashews

Start by giving the cashews a quick roast at 350°F for about 10 minutes to bring out their natural sweetness.

While they’re in the oven, whisk together olive oil, dried rosemary, and salt.

Olive oil, rosemary and salt mixed together in a bowl.

Once the nuts are lightly golden, toss them in the rosemary mixture and pop them back in the oven for another 10 minutes until they’re crisp and fragrant.

Roasted cashews with olive oil mix on top of a black baking sheet.

Add a sprinkle of flaky salt at the end to make them even more irresistible.

Roasted rosemary cashews in a small white bowl.

Tips for Perfect Roasted Cashews

Use raw or unsalted cashews so you can control the seasoning. Pre-salted ones can make the mix too salty.
Don’t overbake. The nuts should be lightly golden and fragrant, not dark or hard.
Watch the oven. Every oven heats a little differently, so check the rosemary roasted cashews a minute or two early to prevent over-toasting.
Let the flavors meld. Once cooled, store in an airtight container overnight. The rosemary flavor deepens and gets even better by the next day.

Variations of Roasted Rosemary Cashews

Use melted butter instead of olive oil for a richer, slightly more indulgent flavor.
Try other nuts like pecans or walnuts, just double the rosemary and salt for balance since those nuts have more nooks and crannies.
Ina’s sweet and spicy rosemary cashews: Add a spoonful of brown sugar and a pinch of cayenne or chili flakes for a flavor similar to Ina Garten’s recipe.
Smoky rosemary cashews: Mix in a little smoked paprika with the rosemary before roasting for a warm, smoky twist that pairs perfectly with winter cocktails.

Roasted rosemary cashews in a black bowl.

FAQs

Can I make them on the stove instead of the oven?

Yes, just toast the cashews in a dry skillet over medium heat until golden, stirring often so they don’t burn. Then toss with the olive oil, rosemary, and salt mixture and cook for another minute or two until fragrant.

Can I package them as gifts?

Absolutely! These make such a lovely homemade food gift. Once cooled, place them in a small glass jar or cellophane bag, then tie with a bit of twine or ribbon. They look beautiful and smell amazing, too.

When should I serve them?

They’re perfect for holidays, parties, or casual get-togethers. I love setting them out with drinks before dinner or adding them to a charcuterie board with cheeses and olives.

How do I store roasted rosemary cashews?

Once completely cooled, store the cashews in an airtight container at room temperature for up to 1 week. If they lose a little of their crispness, just pop them in a warm oven for a few minutes to refresh.

Roasted cashews in a small white ramekin.

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