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Rosemary Cashews

When I’m entertaining, I like having something ready for guests to nibble on when they arrive. These Rosemary Cashews are easy to throw together and are guaranteed to elevate a cocktail hour or afternoon snack. They are sweet and salty with a subtle kick of heat. Packaged in a cute container, they also make a thoughtful hostess or holiday gift. There are many flavored nuts available for purchase, but making your own is healthier and less expensive. 

Ingredients:

2 cups of whole raw cashews

1/4 cup pure maple syrup 

1 TBSP coconut oil

2 TBSP chopped rosemary

1 1/2 tsp sea salt

1/4 tsp cayenne pepper

Directions:

  1. Preheat the oven to 300.
  2. Spread the cashews on a dry sheet pan.
  3. Roast the cashews in the oven for 15 minutes.
  4. In a saucepan combine the maple syrup, coconut oil, rosemary, sea salt, and cayenne pepper.
  5. Warm over medium heat and stir until well combined.
  6. Add the cashews to the maple syrup mixture and cook over medium high heat for 3 minutes, stirring continuously.
  7. Line the sheet pan with parchment paper.
  8. Spread the cashew mixture on the sheet pan and return to the oven.
  9. Roast for 5 minutes and then stir the cashews.
  10. Roast for an additional 5 minutes and then stir the cashews again.
  11. Continue to roast for an additional 5 minutes or until browned.
  12. Remove from the oven and allow to cool, breaking apart clusters as needed.
  13. Once cooled, store in an airtight container at room temperature.
Dairy FreeGluten FreeGrain FreePaleoVegan
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Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…