Roasted Rosemary Cashews

Roasted Rosemary Cashews

These are a *hit* every time I make them!

Okay, if you need something to bring to a party or a quick hostess gift… let me tell you… stop what you are doing and make these. I have brought them to countless parties and they are always, ALWAYS, a hit. I don’t know what it is about this recipe but they are just that good.

Last Thanksgiving seven family members, including a few of my uncles, stopped me to ask for the roasted rosemary cashew recipe. (I counted, ha!) They are unbelievably easy, perfectly decadent, can be made dairy-free, and truly all you have to do is set them next to the appetizers and walk away. They will be the star dish, I promise. They also pair extremely well with bubbles or better yet… a martini!

Roasted Rosemary Cashew Recipe

The original recipe by Traeger, mine is tweaked below!

Ingredients

Ingredients

• 2 cups raw cashews
• 2 ½ tablespoons unsalted butter, melted
• ¼ cup fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon cayenne pepper

Instructions

1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment for easy cleanup.

2. Place the cashews on a baking sheet and drizzle with melted butter. Sprinkle the rosemary, salt, and cayenne over the top. Toss until the cashews are evenly coated and spread them into a single layer.

3. Place the baking sheet in the oven and bake for 10 to 20 minutes, stirring every 5 minutes, until the cashews are lightly toasted and fragrant.

4. Remove from the oven and enjoy warm! They are also delicious once cooled and make the perfect hostess gift or party snack.

Notes

• Swap butter for dairy-free butter or olive oil.
• Store at room temperature in an airtight container for up to one week.
• Add a little extra rosemary or flaky sea salt on top while warm for even more flavor.

If you try it, you’ll have to let me know!