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Ina Garten’s Rosemary Roasted Cashews
Ina Garten’s rosemary roasted cashews are one of the most addictive and impressive snacks I’ve ever made.
I’ve heard people talk about this recipe for months and months, but I never took the time to make them, thinking I wasn’t missing out on anything special. I was absolutely wrong. When you first bite into a rosemary roasted cashew you immediately taste the fresh rosemary. After just a second you get the sweetness from the brown sugar, and last, the spicy kick from the cayenne pepper.
Heavenly.
I’m not sure how long these last since I’ve made two batches already that have disappeared right away, but I’m curious to find out. I’d love to make a huge batch of this and bag up for the future, but will that work with the butter in the recipe? Think this recipe could work with olive oil instead?
My only tip for this recipe is to make sure that the cashews are totally roasted before you remove them from the oven. For me 12 minutes at 350 degrees F with a little shake every couple of minutes worked. And another tip- measure the ingredients, don’t eye them. The measurements are perfect for this yield.
I know I often share a recipe and say it is instantly a favorite, but I must add this one to the list.
Instant favorite! See for yourself…
Ina Garten’s Rosemary Roasted Cashews
Adapted slightly from foodtv.com
Ingredients:
1.5 lbs raw whole cashew nuts*
2 tbs chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp kosher salt
1 tbs melted butter
Directions:
Preheat oven to 350 degrees F. Spread nuts on a baking sheet in one layer and bake for about 12 minutes, giving them a shake now and again. Take care not to burn. They should have a nice crunch when done. Meanwhile, mix together the butter, rosemary, cayenne pepper, sugar, and salt. As soon as the nuts are done toss them in the mixture and serve. To me they are best at room temperature, so feel free to make a few hours before your next party. Enjoy!
14 Responses to “Ina Garten’s Rosemary Roasted Cashews”
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oh my word…these are going to be DANGEROUS when i make them! i can sense a burned tongue in my future…
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Cashews are so addicting as is, these would never last around me either!
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Ina’s recipe is very similar to a recipe that Angela adapted at Oh She Glows…that one has become my go-to recipe for parties. SO ADDICTIVE! One of Angela’s twists is that she bakes the nuts a second time after tossing in the sauce, so they get crispy. I’m drooling just thinking of it.
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Looks delicious! I wish I could make it. My third child is allergic to cashews, so I’m terrified to even keep them in the house. Maybe the husband and I can sneak it as an after bedtime snack.
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I’m a total nut addict. I can only have so many in the house at a time
I know I’d love these. I think rosemary does incredible things in terms of seasoning.
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My husband loves cashews…I’ll have to give this a try!
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I’ve made these for years and they’re one of my all time faves. In Ina’s new cookbook she has a similar recipe for maple roasted nuts but I haven’t tried them yet.
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These are my absolute favorite! I made a very similar recipe from Williams-Sonoma Holiday Entertaining cookbook and used a combination of raw almonds, walnuts, and pecans, instead. Olive oil most definitely works (that is what my recipe calls for) and they are heavenly!
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Sounds delicious. Have you ever tried Trader Joe’s Sesame cashews. I would like to try and figure out the recipe. Delish! They also have Sesame almonds equally as good.
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I have yet to make an Ina Garten recipe that has been any less than fantastic so I can definitely understand the appeal. I love making elevated bar nuts.
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Ina’s a genius. These look amazing!
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These sound amazing, but I wouldn’t expect less from Ina…or you! I love cashews so I must give these a try!!
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i love ina
i love cashews
i love rosemary.
MUST MAKE!
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I really like the rosemary sprigs in the photo. Clever.
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