Spicy Rosemary Cashews

Homemade roasted nuts make entertaining a little more special. They're also great for a snack or road trip. If you like it sweet and spicy, you will love these spiced cashews.
A Jerry James Stone Recipe


Red, Snack


  • 3/4 pound raw unsalted cashews
  • 1 tablespoon hot water
  • 1/2 tablespoon butter
  • 1/4 cup brown sugar
  • 1 tablespoon sea salt
  • 1 teaspoon chili powder
  • 2 tablespoons minced rosemary
Jump to instructions
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes


  • Pre-heat the oven to 350 degrees F.
  • Pre-roast cashews: spread the cashews onto a parchment-lined baking sheet in an even layer and roast them for about 15 minutes, until they show a little color. Then transfer the nuts to a large mixing bowl, reserving the paper.
  • Finely chop the rosemary if you haven’t already.
  • Melt the butter in a small saucepan. Add in the hot water and brown sugar. Bring the mixture to a low simmer to combine them, careful not to over stir.
  • Turn off the heat but leave the pan on the burner and mix in the following: chili powder, salt (unless the cashews you are using are salted), and freshly chopped rosemary.
  • Add the sauce to the mixing bowl with the toasted cashews and quickly toss them until they are evenly coated.
  • Transfer the coated cashews back to the baking sheet with parchment paper and bake them for another 6 minutes.
  • Remove them from the oven and let cool for 20 minutes and seal them in an airtight container.
  • They will last about 3 weeks stored this way.