Roasted Rosemary Cashews

The very best thing about this time of year are all of the holiday parties. I love dressing up, getting together with my friends, and enjoying a few libations.  Also, I really, really love all of the nibbles.  It's my favorite food group.  I could basically live off of appetizers.  It really is the perfect food.  What other food can you just get a bit of this and a bit of that?  It's just so perfect.

These Roasted Rosemary Cashews are one of my favorite things to make when I need a quick and easy nibble for friends.  These are inspired by my idol--The Barefoot Contessa.  I slightly adapted this recipe from her book Barefoot in Paris (probably one of my favorite cookbooks too).

Ina seems to cook with a more Northeastern flair, while I tend to prefer my recipes with a little more flavor (Hello-I'm from Louisiana, hot sauce runs in my veins).  I absolutely love to keep these on hand all throughout the holiday season for a random guest or when I just really want to treat myself with a little nibble with a glass of wine.

I adore the spicy-sweetness of these cashews. It is perfect with a large glass of pinot.

Roasted Rosemary Cashes

prep time: 5 mins cook time: 5 mins total time: 10 mins


  • 1 pound roasted, unsalted cashews
  • 3 tablespoons rosemary, finely minced
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons dark brown sugar
  • 2 teaspoons sea salt
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 350℉.  
  2. Spread the cashews out on a sheet pan.  Toast in the oven until warm, about 5 minutes.
  3. In a large bowl, combine the rosemary, cayenne, sugar, salt, and melted butter.  Thoroughly toss the warm cashews with the spiced butter and serve warm.




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