Rosemary cashews are an easy snack that’s loaded with savory-sweet flavor. Use your toaster oven to make this small batch recipe, it’s so easy!
I’m a sucker for salty snacks, but self-control around them has never been my strong suit. So a big pan of seasoned nuts...that’s just a bellyache waiting to happen.
Enter these perfectly-portioned rosemary cashews. The small batch recipe makes just 1 cup of salty flavored nuts!
They’re lightly sweetened and mildly spicy. But it’s the abundance of fresh rosemary that makes them taste extra special.
Here’s what you’ll need to make these sweet, spicy, savory rosemary cashews:
- Cashews, of course. Since you’ll be toasting the cashews with the seasonings you want the nuts to be whole, RAW (not roasted), and unsalted.
- Heaps of fresh rosemary leaves. Finely chopping the rosemary helps it stick to the cashews.
- Red pepper flakes for a little pop of spicy flavor.
- Maple syrup aka The Good Stuff. I’m talking PURE maple syrup none of that corn syrup business. It’s just a few teaspoons and friend, you are worth it.
- Sea Salt, because always salt. Plus it helps to balance the butteriness of the cashews and highlight the other flavors.
How To Make Rosemary Cashews In Your Toaster Oven:
First grease a light colored baking sheet with cooking spray and preheat your toaster oven to 325°F.
Next, dump the ingredients into a large bowl and mix until all of the nuts are coated. Pour the nuts onto the pan and spread in an even layer.
Make sure to scrape the bowl so you don’t leave any of that good stuff behind.
All that’s left now is to pop them into your little toaster oven to bake for 14 to 18 minutes. You’ll want to give them a stir after 7 minutes and again at the 14 minute mark. Keep checking on them every minute after that since cashews tend to burn easily.
You’ll know the nuts are ready when that great NUTTY AROMA fills your kitchen and the cashews are a golden brown color.
Don’t worry if the nuts are still a little wet looking. Similar to toaster oven roasted chickpeas, the nuts will continue to crisp and dry as they cool.
Let the cashews cool on the pan, untouched (minus the few pieces you snag for taste-testing purposes) until dry, crisped, and delicious.
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