5-Minute Garlic Rosemary Roasted Cashews
- By Amy Dong
- Updated Aug. 17, 2022
These 5-Minute Garlic Rosemary Roasted Cashews are healthy, deliciously spiced, and a nutritiously satisfying snack for those hungry afternoons. Great addition to any party appetizers, too.
Is it almost Friday yet? I rarely ask that question. But…
Because it’s been an unusually intense week…
And we’ve been hit with the polar vortex of January…
Plus I just spent the last couple of days/nights shoveling thick mounds of snow off our seemingly endless sidewalk + driveway where the snowplow happens to block us in because ours seems to be the dumping space…
Well, my weaky arms now feel like lead (I need to get some biceps.)
Thus, I’m making this short ‘n savory today. I’m sure you don’t mind 😉
These 5-Minute Garlic Rosemary Cashews are super easy to make and are deliciously crunchy. I love these for the holidays, but they’re fantastic throughout the year.
These guilt-free nuts are perfect for afternoon snack-attacking. Just right for that hit of protein before/after workouts. Awesome as an addition to any appetizer/snack table.
{Plus, you can’t get Garlic Rosemary flavored nuts at the store.}
Here’s to all guilt-free munchies that take only 5 minutes.
Crunch on.
Roasted Cashews
Ingredients
- 2 cups cashews , see notes
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika, smoked version provides depth of flavor
- ¾ teaspoon table salt
- 1 tablespoon salted butter, melted
- 1 tablespoon rosemary leaves, fresh, chopped
Instructions
- Preheat oven to 350F with rack on middle position. Lay cashews in a single layer evenly onto an ungreased baking sheet. Roast 5 minutes; watch so they don't burn. Be sure to remove cashews from oven immediately when done.
- While cashews are roasting, quickly whisk together the brown sugar, garlic powder, onion powder, smoked paprika, salt, butter, and rosemary (if using) in a bowl.
- Add warm cashews to the bowl and toss thoroughly to combine well; ensure all nuts are coated evenly. Serve warm.
Notes
- I like to start with pre-roasted, lightly salted cashews for this recipe.
- Feel free to use different herbs, such as thyme or oregano.
- Keep cashews in a single layer when roasting. This helps them toast evenly without burning.
- Watch the oven closely. Cashews can go from golden to burned quickly, especially if they’re already roasted.
- Mix the seasoning while the cashews are in the oven. You want the nuts to be warm so the flavors cling better.
- Leftovers can be kept in airtight container at room temperature for up to several weeks.
- This recipe is part of our Party Appetizer Recipes Collection.
Nutrition (per serving)
Source: Chew Out Loud
Nutty Goodies…
