Roasted Cashews
I love these roasted cashews for an easy party snack. They’re coated in garlic, herbs, spices, and sugar that take them to the next level. Better than store-bought any day!
Servings: 12 servings (2 cups)
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)
Calories: 132kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 2mg