Roasted Rosemary Cashews

Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is one that I love to make when the weather turns colder. This one I have to post but it's originally from my dad. It's quick and easy for gatherings or a healthy snack. Also a lot of fun to experiment with different seasoning combinations. This is also a great football party snack.

By CulinaryGirl25

Gallery

Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Servings:
15
Yield:
5 cups
Nutrition Info
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Heat a large skillet over medium heat; add enough olive oil to completely coat the bottom. Stir cashews into the hot oil until evenly coated and cover skillet. Cook, stirring occasionally, until cashews are toasted and golden, about 5 minutes.

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  • Reduce heat to low and gradually mix rosemary, cayenne pepper, garlic powder, salt, and pepper into cashews until well coated. Cover skillet and simmer for 3 to 5 minutes. Remove from heat and cool.

Cook's Note:

This is a simple seasoning mix but I have a lot of fun experimenting with different seasoning blends and different kinds of nuts, I hope you enjoy this recipe as I do!

Nutrition Facts

Per Serving:
330 calories; protein 7.1g; carbohydrates 15.6g; fat 28.7g; sodium 303.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 5 stars
01/18/2017
These were the bomb! I did add some parsley just for more color but other than that made as written. Watch them closely in the end. They start to burn quickly and due to the oil they've soaked in they keep browning even after you take them off the heat. With that being said the really really brown/burnt ones taste awesome and I liked them even better. Play around with them until you get the brown taste you like. Read More

Most helpful critical review

HurdBird
Rating: 3 stars
07/15/2018
The flavor is okay but the rosemary is hard to get through. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 5 stars
01/18/2017
These were the bomb! I did add some parsley just for more color but other than that made as written. Watch them closely in the end. They start to burn quickly and due to the oil they've soaked in they keep browning even after you take them off the heat. With that being said the really really brown/burnt ones taste awesome and I liked them even better. Play around with them until you get the brown taste you like. Read More
HurdBird
Rating: 3 stars
07/15/2018
The flavor is okay but the rosemary is hard to get through. Read More
Kerri Gordon
Rating: 5 stars
07/31/2020
I sub pecans for the cashews...delicious! Read More
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AliAtl
Rating: 5 stars
11/29/2020
Made just as directed and they turned out awesome. So easy and fast. We did need to sop up some of the liquid before adding the spices. Letting the cashews cool is important to allow them to no longer be soft from heating. We put them on a sheet of parchment on the counter to cool. Served as part of a charcuterie tray. They were a hit! Read More
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