Rosemary Cashews

Last weekend we went to a family potluck and – as usual – I struggled with what to make. 

Since I rarely cook or bake, I was not about to volunteer to bring, say, coq au vin or baked Alaska.

I settled on two things: these gluten-free peanut butter cookies (to which I added chopped Reese’s peanut butter cups from our leftover Halloween stash with great results) and rosemary cashews.


This recipe is a spin on one from Real Simple magazine. The original article showcases four ways to start with mixed nuts and make them sweet or savory.

For my version, I decided to skip the mixed nuts and started with a 16 ounce bag of lightly salted cashews instead. Here’s the step by step:


  • 16 oz lightly salted cashews
  • 1 T butter
  • 2 T sugar
  • 2 T chopped fresh rosemary
  • Coarse salt for sprinkling


  1. Melt butter in a large skillet
  2. Add sugar, nuts and rosemary. Stir to coat and cook until cashews are fragrant and lightly toasted, about 4-5 minutes. Don’t burn!
  3. Spread nuts on a baking sheet to cool and sprinkle with coarse salt. Eat. Enjoy.

I brought back some sea salt from Hawaii and the big flakes really elevated the flavor.



One thought on “Rosemary Cashews

  1. I love warm cashews with rosemary! Perfect for holiday parties. I like to add a pinch of cayenne pepper to mine too. Gives them a little color and kick.

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