It’ll be hard to eat plain ole cashews after tasting these Rosemary Roasted Cashews. 

This recipe features everything you could want in a snack: a hint of salt from the salted cashews, a dash of sweet (thanks to the brown sugar), a delicate buttery flavor (hello melted butter!), a small kick of heat (thanks to the cayenne), and it’s all rounded off with the gentle flavor of fresh rosemary. 

A plate full of Rosemary Roasted Cashews.

It’s a very, very beautiful taste.

But don’t trust my word for it, make it and see for yourself!

It’s super easy. The whole recipe takes a solid 13 minutes to complete, 15 minutes if you count dish duty.

A plate of rosemary cashews surrounded by fresh rosemary sprigs.

Ingredients needed to make Rosemary Cashews

  • Salted cashews.
    • Note: if you’re cutting back on your salt intake, use unsalted cashews.
  • Fresh rosemary.
  • Butter, melted.
  • Cayenne, for a small dose of heat. Feel free to up the amount used if you prefer a stronger kick.
  • Kosher salt.
  • Dark brown sugar.
    • Note: you can use light brown sugar if you’d like.

Salted cashews on a baking sheet.

How to make Rosemary Roasted Cashews

Place the cashews on an un-greased baking sheet.

Combine the fresh rosemary, cayenne, sugar, salt, and butter in a large bowl. Mix everything together until combined.

A glass bowl with fresh rosemary, cayenne, salt, and melted butter.

Roast the cashews in the oven for 9-10 minutes. The nuts will deep in color slightly and you’ll be able to smell the cashews.

Remove from the oven and transfer the cashews to the large bowl of seasonings; toss to coat.

We love to serve the cashews warm. Gosh, they are so tasty when they’re warm!

Roasted cashews tossed in a glass bowl of fresh rosemary, melted butter, and spices.

If you’re looking for a highly addicting, crowd-pleasing, easy-to-make snack recipe, these rosemary roasted cashews are jackpot.

But don’t stop there, I have a lot more recipes I know you’ll love!

Rosemary roasted cashews on a plate.

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Rosemary roasted cashews on a plate.
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5 from 1 vote

Rosemary Roasted Cashews

So delicious you'll be eating these cashews by the handful!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 14 servings


  • 1 lb salted cashews
  • 1 1/2 tablespoons fresh rosemary leaves - chopped *I do a heaping tablespoon!
  • 1/4-1/2 teaspoon cayenne - I add 1/4 tsp. You can add more if you want more heat
  • 1 1/2 teaspoon dark brown sugar - packed
  • 1 teaspoon kosher salt
  • 1 tablespoon melted butter


  • Preheat oven to 375°F. 
  • Scatter the nuts on an ungreased baking sheet. Bake for 9-10 minutes. 
  • In a large bowl combine the chopped rosemary, cayenne, brown sugar, salt, and melted butter. 
  • Remove cashews from the oven, and transfer them to the large bowl full of the seasonings and butter. Toss to coat.
  • Serve warm.


Store in an airtight container. 
Recipe source: adapted from Food Network


Calories: 195kcal (10%)Carbohydrates: 11g (4%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 3g (15%)Cholesterol: 2mg (1%)Sodium: 381mg (16%)Potassium: 183mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 46IU (1%)Calcium: 15mg (2%)Iron: 2mg (11%)
Course: Snack
Cuisine: American
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