These roasted cashews are an irresistible blend of sweet, salty, savory, and spicy, with a hint of fall from rich maple syrup. Essentially candied cashews baked to perfection, they're crunchy, flavorful, and downright addictive-don't say I didn't warn you! Perfect as cocktail nibbles or a thoughtful kitchen-made gift, these cashews are sure to be loved by anyone who tastes them.
Roasted cashews are an easy, delicious homemade treat. I've made them for years at the holidays as gifts for clients, friends and family, and for catered parties. Some of my friends tell me they hoard them and don't share with their families!
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Why You'll Like This Recipe
- The crisp maple coating and spices hit all of your tastebud buttons.
- They are crunchy, sweet, and spicy.
- Everyone goes crazy over them. Seriously.
Recipe Ingredients
- Raw cashews: Whole cashews, not broken pieces
- Maple syrup: The real stuff, not fake, colored, made with corn syrup.
- Rosemary: Fresh is all I've ever used here.
- Oil: Extra virgin olive oil is the best for this recipe.
- Sugar: Brown sugar or coconut sugar.
- Vanilla extract: The real deal, not fake, here is my favorite vanilla.
- Paprika: You can swap regular vs. smoked, but smoked is really nice.
- Ground chipotle powder: For the spicy heat, sub a pinch of cayenne.
- Salt: I use pink sea salt, no iodine, lovely flavor.
Please see the recipe card for measurements.
Another recipe using maple syrup is my homemade healthy granola. Another family, friend and client favorite.
Recipe Instructions
In a mixing bowl, stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices. Add the cashews to the maple syrup mixture and stir until well coated. Spread evenly and flat onto the foil lined baking sheet in a single layer, sprinkle with salt.
Chef's Tip: When you take roasted cashews out of the oven and they are hot and still a bit syrupy, stir and turn them over with a silicone spatula. This helps get a good coating of the maple on the cashews as they cool. Or stir and pop back into the oven for another 1-2 minutes unless they are already a golden brown.
Serving Suggestions
When cashews are cool, break them up with your hands and package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You'll definitely be invited back.
- Eat out of hand as a snack.
- Put a bowl out before dinner (nice with a glass of wine or cocktail).
- Sprinkle a few into a salad (with greens, pear or apple slices and cheese).
- Use as gifts in little bags or gift jars.
How to Make Larger Quantities for Gifts
Because I roast these in big quantities for holiday gifts and parties, here are a few tips. Depending on your oven space, do them in batches.
- If you bake these in large amounts it takes a lot of fresh rosemary. If you don't grow it find someone who does and trim their bushes.
- Rosemary turns your nails green and leaves your hands covered in sappy residue. It's hard to wash off, even with hot soap and water. Wear disposable kitchen gloves. Use them when you strip the leaves from the stems.
- For chopping a lot of rosemary use a sharp heavy chef's knife.
- When roasting large batches for gifts, you can fit about 3 pounds (a 3x batch) on two half sized rimmed baking sheets. Do not crowd them. A double batch on even one half sheet is too much. If you crowd them you will get sticky gummy nuts not crisp ones when they cool.
- And if you make that mistake and they are a gummy mess and not crisp (I've done it), spread them out onto an additional baking sheet and roast a few minutes longer. It works.
- When cool, break the nuts up by hand and pack into bags or mason jars and tie with ribbon.
Gift Bags
A great resource for cello bags to wrap these for gifts is Amazon, or at a crafts or cooking store. A bag (approximately) 4"x2"x9" bags works well for a half pound or a bit more. Use silver twist ties for closing and tie with a ribbon. Be prepared for smiles.
Another terrific recipe for gift-giving is these chocolate bark bites; chocolate bark in bite-sized form.
Storing
Maple roasted cashews can be stored on the counter top in an airtight container, no refrigeration needed. Store in airtight containers, glass jars, or cello bags for gifts. They last for about two weeks, but they really won't last that long because they are so good they will disappear.
Recipe FAQs
No, they won't turn out the same. You will be roasting them to add flavor and give them a crispy, tasty coating. Use raw cashews only.
When you roast them at home and control all of the ingredients, yes. Cashews can be healthy. When you buy pre-roasted cashews, probably using low quality oils, not so much.
In the oven is easiest, at 350°F on rimmed baking sheet. For this recipe, line the pan with non-stick foil.
More Delicious Recipes
Looking for more recipes with fall flavors and maple syrup? Try a few of these.
⭐️Did You Make This?
If you make these roasted cashews, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Roasted Cashews
Equipment
- Rimmed baking sheet quarter sheet size for single batch
- Non-stick foil (not parchment, it will stick)
Ingredients
- 6 tablespoons pure dark maple syrup ¼ cup + 2 tablespoons
- ¼ cup finely chopped fresh rosemary leaves stripped, rinsed, dried on paper towels
- 1 tablespoon golden brown sugar
- 1 tablespoon olive oil or coconut oil
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground chipotle powder
- 1 pound raw whole cashews
- 1 teaspoon fine sea salt
Instructions
Mix the nuts
- Heat the oven to 350 degrees. Cover a rimmed baking with a non-stick foil. In a medium bowl stir the maple syrup, rosemary, brown sugar, oil, and spices until smooth. Add cashews and mix to coat thoroughly with a large spoon or flexible spatula.
Bake and cool
- Pour the nuts onto the baking sheet and sprinkle evenly with the salt. Bake for 22-26 minutes in a conventional oven. The key is the color, they should be a rich golden brown. For convections ovens, they roast a lot faster because of the sugar. Start at 13-14 minutes and watch the color. Dob't let them burn. The timing will depend on your ovens.
- Remove the nuts from the oven and stir, turning them over with a silicone spatula while they are hot to maximize the maple coating from the syrup that might have pooled on the bottom of the baking sheet. Bake for 2 minutes longer, then remove from the oven and cool. When nuts are cooled, break them apart with your hands and store in a tight container for about 2 weeks on the countertop. No need for refrigeration.
Notes
Nutrition
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Andrea Blum says
Every year these are a show stopper. Savory with a hint of maple, absolutely delicious. Super simple and easy for any skill level. Thank you Sally for sharing your passion for cooking with me.
Sally Cameron says
I'm so happy to know you are making these! Thanks for taking the time to comment. I've got rosemary drying from washing right now to make more as well. Merry Christmas!
Margaret Knight says
These are the best! I have used your recipe since first posted several years ago & they are my go-to recipe for gifts (year round). Whenever I serve them I am guaranteed raves. Thank you for sharing such a simple, delicious glazed cashew recipe.
Sally Cameron says
Yay! Love to hear that Margaret. I just made a few batches myself for gifts. Thanks for commenting and for your experience with the recipe. Much appreciated.