Sweet Heat Roasted Rosemary Cashews
Sweet Heat Roasted Rosemary Cashews are a true show stopper. If the sweetness from the brown sugar melded with the nuttiness of roasted cashews wasn’t enough, the subtle heat that hits you on the back end from cayenne pepper will instantly have you reaching for another handful.
What are Sweet Heat Roasted Rosemary Cashews?
My mom made a recipe from the great Ina Garten for similar rosemary roasted cashews that she served at a Christmas party a few years ago. She said they were a huge hit with her guests, so she brought the leftovers over for me to try.
They were unique, and really unlike any other seasoned nuts I’d ever had. I loved the combination of flavors, and they left me wanting more…almost. The flavors were subtle, and I craved even more of a flavor punch. I wondered what would happen if I dialed it up a bit.
So I got to work in the kitchen playing with the quantities of each ingredient until I landed on my own version of these little sweet and spicy gems.
I wanted the salt, and the rich sweetness of the sugar to hit you first making the cashews sort of feel like a decadent treat. But then the spice sneaks up on you a bit at the end; almost as an aftertaste. The herby earthiness of the rosemary lingers on your tongue just a tad longer than the heat, and somewhere in there you find yourself wanting more, and reaching for another handful.
The combination of sweet and heat is one of my favorite food flavor profiles when done correctly…and I absolutely nailed it if I do say so myself.
These modified bad boys are on a whole new level of snack nuts, and they quickly became a staple in my home. I keep a baggie of them in my purse for snacking on the go, I serve them for almost every holiday that host, and I often offer to bring them when invited to someone else’s house. They are perfect for any brunch, book club, baby shower, holiday, etc.
I make them all year round, and I even pack them up as “thank you” gifts, hostess gifts, or for a fun treat around the holiday season.
Everyone always asks me for the recipe!
Ingredients
- whole cashews (unsalted or unroasted unsalted like these)
- butter
- cayenne pepper
- coarse salt
- brown sugar (light or dark)
- fresh rosemary, chopped
How to Roast Cashews
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Add cashews in a single layer to pan leaving a little space between nuts as to not overcrowd them.
Roast 8-10 mins or until slightly golden brown. They may also start give off a “nutty” aroma once they are ready.
ProTip: Open oven at the halfway point. Give the baking pan a little shake or stir, and rotate it 120 degrees so the nuts in the back of the oven become the the nuts towards the door. This will help all of your cashews roast evenly and prevent scorching.
How to Make Sweet Heat Rosemary Cashews
While the cashews are roasting, rough chop your fresh rosemary. I like to do this first as it tends to always take me more time to do than I think it will, and I don’t want to scorch the butter while I am distracted by chopping. Tip: I find it easiest to use sharp scissors or kitchen shears to snip the rosemary right off stem into small a small chop.
Set chopped rosemary aside and melt 2T butter in a small saucepan over medium-low heat. Stir in 1t cayenne, 1t of the coarse salt, 2 1/4 T brown sugar, and 1T chopped rosemary (keep the other 1T to the side).
Remove cashews from oven and transfer to a large bowl. While they are still warm, pour the melted butter mixture over top and stir until all of the nuts are evenly coated.
Sprinkle the remaining 1t of salt and 1T of chopped rosemary over top, and give everything one last toss to combine.
Transfer to a serving dish with a spoon and serve warm, or let cool and serve later at room temperature.
Store in an airtight container or a mason jar in a cool, dry place for up to two weeks.
Tip: I love to give these nuts as holiday or hostess gifts. Pack nuts in clear cellophane treat bags like these, and tie with a ribbon. If I have extra rosemary, I’ll tie a sprig of that into the ribbon as well.
Ways to Use Roasted Cashews
Sometimes I roast a double batch and keep some nuts on hand to use throughout the week.
Roasted cashews have a subtle, sweet flavor to them. Since it is not an overpowering flavor, they are good crushed up to add a crunchy texture to other dishes like a salad or even used on top of yogurt without taking away from the other flavors.
You can also use roasted cashews to make your own cashew butter at home. Simply add the roasted cashews and a little oil (I like avocado oil or coconut oil) to your food processor, and pulse. Be sure to stop processing periodically and scrape down the sides of the bowl. Once you have a creamy texture, add flavors like salt, vanilla, sweet honey, maple syrup or even a little cinnamon.
Other Easy Ways to Flavor Cashews
I think cashews make an easy snack since they are packed with protein and healthy fats, so I often have them on hand and grab small handfuls (usually as I am running out the door). They really tide me over between meals.
Follow the roasting instructions above, and when you pull the cashew nuts out of the oven, you will want to add some sort of flavor before you eat them.
The easiest flavor that I add is simply covering the warm nuts with either melted butter or olive oil, and tossing them with a little salt. They taste great like this on their own, or shake the salted cashews into a trail mix with some dried fruit and chocolate chips.
You can add so many fun flavors to cashews to keep them interesting…
For spicy roasted cashews, try adding: chili powder, cayenne or red pepper fakes.
For sweet nuts, you can experiment with different sugars, honey, or even a drizzle of melted chocolate.
For savory ranch cashews, try dusting salted nuts with some onion powder, garlic powder, dried parsley and fresh chopped dill.
For Southwest style cashews, try chili powder, cumin, paprika, garlic powder, onion powder, oregano, and black pepper. Play with the spice level by adding some crushed red pepper.
FAQs
Are raw cashews safe to eat?
Any cashews that you purchase packaged in a grocery store are safe to consume. If you pick a cashew straight off a tree out in the wild, then no. Do not consume them in that form as the outer shell contains a toxin. Raw cashews that you purchase in the grocery store have actually been steamed to remove this toxin, making them safe for human consumption, thus safe to sell to consumers.
Why do cashews have a bitter taste?
Cashews that are still good to eat should have a sweet, nutty taste to them. If they are bitter tasting, either the cashews have gone bad, or they were burned during the roasting process.
Can I make on Sweet Heat Rosemary Cashews on the stovetop?
The slow roast of the cashews in the oven is what really brings out the rich, nutty flavor, so I would recommend using the oven. However, if you made the nuts ahead of time and want to reheat them, the stove is a great option. Just pop them into a fry pan with a few spritzes of water and slowly warm them over low heat being sure to stir frequently until warmed though.
Recipe adapted from Ina Garten’s Rosemary Roasted Cashews.
Bonus Recipes
Looking for more show stopping party appetizers? I’ve got you covered…
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Sweet Heat Roasted Rosemary Cashews
Equipment
- 1 rimmed baking sheet
- 1 sheet parchment paper
- 1 sauce pan
- 1 large spoon
- 1 sharp knife or scissors
Ingredients
- 1 lb unsalted cashews like these
- 2 T butter
- 1 tsp cayenne
- 2 tsp coarse salt divided
- 2¼ Tbsp brown sugar (light or dark)
- 2 Tbsp fresh rosemary coarsely chopped
Instructions
- Preheat oven to 375 degrees.
- Line a rimmed baking sheet with parchment paper. Add cashews in a single layer to pan leaving a little space between nuts as to not overcrowd them. Roast 8-10 mins or until slightly golden brown. Tip: Open oven at the halfway point. Give the baking pan a little shake or stir, and rotate it 120 degrees so the nuts in the back of the oven become the the nuts towards the door. This will help all of your cashews roast evenly and prevent burning.
- While nuts are roasting, rough chop your fresh rosemary. I like to do this first as it tends to always take me more time to do than I think it will, and I don't want to scorch the butter while I am distracted by chopping. Tip: I find it easiest to use sharp scissors or kitchen shears to snip the rosemary right off stem into small a small chop.
- Set chopped rosemary aside and melt 2T butter in a small saucepan over medium-low heat. Stir in 1t cayenne, 1t of the coarse salt , 2 1/4 T brown sugar, and 1T chopped rosemary (keep the other 1T to the side).
- Remove cashews from oven and transfer to a large bowl. While they are still warm, pour the melted butter mixture over top and stir until all of the nuts are evenly coated. Sprinkle the remaining 1t of salt and 1T of chopped rosemary over top, and give everything one last toss to combine.
- Transfer to a serving dish with a spoon and serve warm, or let cool and serve later at room temperature.
- Store in an airtight container or a mason jar in a cool, dry place for up to two weeks.
