Let’s face it—holiday hosting requires a few culinary tricks up your sleeve, and these Rosemary Cashews are one of mine. They’re an effortless, elegant nibble that comes together quickly with a handful of pantry staples and a touch of rosemary (I still have some in my herb garden). Savory, salty, slightly clustered, and deeply snackable, they check all the boxes.

The beauty of this recipe is its adaptability. Hosting a holiday party? Pile them into a pretty bowl near the bar. Need a quick, thoughtful gift? A small plastic bag, a ribbon, and a handwritten tag turn these into a charming little present. Preparing ahead? They freeze beautifully for up to three months—meaning you’ll always have something homemade and delightful on hand.

A quick note on ingredients: start with raw cashews. Since you’ll be roasting them, using pre-roasted nuts can lead to overcooking. I picked up a 34-ounce tub of raw cashews at Wegmans and tripled the recipe—roasting them on two baking sheets and swapping their oven racks halfway through for even toasting. Once cool, they gently break apart into golden, herby clusters.

This is one of those recipes that asks very little and gives a lot. Just a few steps and you’ll be rewarded with a savory holiday staple. Consider it my little pre-Thanksgiving gift to you.

Wishing you a warm, delicious, and very happy Thanksgiving.

Thank you to Hope, Joel and Payton D for the beautiful ceramic bowl that goes perfectly in our kitchen.

Rosemary Roasted Cashews

 

Rosemary Roasted Cashews

Savory rosemary holiday snack
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer
Servings 2 cups

Ingredients
  

  • 1 large egg white see Notes
  • 3-1/2 tablespoons light brown sugar
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon cayenne pepper
  • 2-1/4 cups raw whole cashews

Instructions
 

  • Preheat the oven to 350°F. Line a large rimmed baking sheet parchment paper. Set aside.
  • In a medium-sized bowl, whisk the egg white, brown sugar, rosemary, Kosher salt and cayenne pepper.
  • Stir in the cashews, mixing until moistened.
  • Spread the cashews onto the prepared pan in one layer.
  • Bake for 20 to 30 minutes, stirring every 10 minutes for the first 20 minutes and then in 5 minute increments after. Keep an eye on them so they don’t burn. The cashews should look dry, not sticky.
  • Transfer to a cooling rack and cool completely. They will crisp more as they cool. You may need to break them up a bit when they cool.
  • Store in an airtight container at room temperature for up to 1 week. The cashews will keep refrigerated for up to 1 month or frozen for up to 3 months.

Notes

  • You can use 2 tablespoons of liquid egg whites in place of 1 large egg white.
Rosemary Roasted Cashews