Rosemary Roasted Cashews Recipe - Allrecipes.com
Rosemary Roasted Cashews Recipe
  • READY IN 25 mins

Rosemary Roasted Cashews

Recipe by  

"Easy and delicious harvest time snack. Perfect as a host/hostess gift, to put out at a party, or with a beer and a game."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place cashews on a baking sheet.
  3. Bake in the preheated oven until warmed through, about 10 minutes.
  4. Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
  5. Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool and store in an airtight container.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Apr 14, 2012

These are delicious! I would definitely recommend melting the butter and then adding the rest of the ingredients before mixing in the warm cashews. For the salt sensitive, I'd go short and then see what you think. Thanks for the recipe!

 
Apr 16, 2012

No margarine, ever.

 

10 Ratings

Apr 21, 2012

I've been making these for years. My brother LOVES them, as does everyone! I've tried increasing the butter, but it just makes them greasy and they never fully dry, so don't do that! But I do recommend increasing the rosemary if you love it as much as I do!

 
May 26, 2014

This recipe is addictive. In fact, we don't like plain cashews much anymore. I do cut the salt to two teaspoons and I cut the cayenne in half cuz I am a whimp when it comes to heat. Awesome recipe Boombatine. Thanks for sharing!

 
May 03, 2014

These nuts are a delicious treat! Everyone likes spiced nuts, and these are a unique take on an old favorite. The rosemary flavor is unusual and special; the brown sugar and cayenne adds enough heat/sweet to perk your palate and make you do a double-take. (What spiced nuts are these?!) The salt adds a tiny bit of crispy crunch. And I used salted butter. I was introduced to these cashews when visiting my brother, who'd received them as a Christmas treat. When I was gifted a big tin of cashews the following Christmas, I decided to make them myself. Make sure you watch the oven carefully -- depending on the heat of your oven (ours runs hot) and the size of the cashews, they may cook a little quicker than expected, and as with all nuts, you will taste a burned flavor if they're even a little overdone. I'm not speaking from experience at all. ;-) These would be delicious made with almonds, too.

 
Dec 20, 2013

Cayenne gives it a nice little kick at the end when you don't expect it!

 
Nov 25, 2013

Great flavor, our guests loved them, and so did we!

 
Oct 15, 2012

I have been making this for a long time. Absolutely fabulous! I make a second batch without rosemary because we have one poor soul in the family who does not like rosemary.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 808 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

boombatine
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