Sweet & Spicy Roasted Cashews are a delightful appetizer, snack, or gift to give that is quick and easy to make. The best part is these cashew nuts are good for you, gluten-free and vegan.

A pan of spicy roasted cashews on parchment paper that have just come out of the oven

🔪 Instructions

roasted cashews on pan

Airfryer roasted nuts

Using an air fryer is a great way for small-batch roasting.

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  1. Preheat your air fryer to 350°F. In a small bowl, combine 1 cup raw cashews, 1 teaspoon olive oil, and a pinch salt. Toss together then place them inside the air fryer.
  2. Cook the nuts for 5 minutes, taking out the basket to shake cashews. Replace the basket and cook for an additional 3 to 5 minutes, until the cashews reach the desired color.

Stove top roasing

  1. Heat a large skillet over medium heat. Add the 1 cup of cashews, 1 teaspoon olive oil and a pinch of salt to the pan. Stir to combine.
  2. Cook for 3 to 5 minutes, stirring frequently to ensure each nut gets heated on the pan.
  3. When the nuts reach the desired color, remove them from the heat and allow to cool.
roasted cashews in a bowl

How to dry roast cashews

Dry roasting is the process of roasting cashews without the use of oil or water as a carrier.

  1. Preheat the oven to 350 degrees (F).
  2. Spread raw cashews on an ungreased cookie sheet in a single layer.
  3. Bake for10-12 minutes or until lightly toasted. Remove from oven and allow to cool.

Sweet and spicy seasoning

  1. Preheat oven to 375F
  2. In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/2 teaspoon salt, cayenne pepper, and 1 tablespoon rosemary, whisk well. Then toss over nuts and stir until they are evenly coated with the mixture.
  3. Roast nuts on a parchment paper-lined sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Then roast for another 7 minutes or until golden brown. I set my timer and checked them every minute until they were brown and caramelized. Be careful they can go from golden to dark fast!
  4. Immediately after removing the cashew nuts from oven, sprinkle with remaining salt and fresh rosemary. Allow to cool one minute then give them a stir. Allow to cool another minute or so and then lift the parchment paper with the nuts on it and break apart any nuts sticking together.
  5. Serve slightly warm or at room temperature. Store in a covered container for up to a week.

📖 Variation seasoning

Add 2 teaspoons olive oil, 1 teaspoon of your choice of seasoning below to 1 cup of raw cashews before roasting to create uniquely seasoned roasted cashews.

For these roasted cashews, I like to use the flavor of butter to go along with the maple syrup. I did this by using Nutiva Organic Coconut Oil with Butter Flavor

roasted cashews in bowl

For another yummy roasted appetizer, try my BBQ Roasted Chickpeas. They are simple to make, full of sweet BBQ flavor, and the best part is they are protein-packed, gluten-free, dairy-free, and sugar-free!

 BBQ Roasted Chickpeas in bowl

HOW TO SERVE SWEET & SPICY ROASTED CASHEWS

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A pan of spicy roasted cashews on parchment paper that have just come out of the oven
5 from 1 rating

Sweet & Spicy Roasted Cashews

Servings: 8 .25 cup
Sweet & Spicy Roasted Cashews are a delightful appetizer, snack or gift to give that is quick and easy to make. The best part is these cashew nuts are good for you, gluten-free and vegan.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 cups raw cashews
  • 4 teaspoons butter flavored coconut oil , melted and warmed
  • 3 tablespoons maple syrup
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons rosemary, fresh
  • 1 teaspoon pink Himalayan salt , divided
  • 1/2 teaspoon cayenne pepper

Instructions
 

  • Preheat oven to 375F
  • In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/2 teaspoon salt, cayenne pepper, and 1 1/2 tablespoon rosemary, whisk well. Then toss over nuts and stir until they are evenly coated with mixture.
  • Roast nuts on a parchment paper lined sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Then roast for another 7 minutes or until golden brown.  I set my timer and checked them every minute until they were brown and caramelized. Be careful they can go from golden to dark fast!
  • Immediately after removing the cashew nuts from oven, sprinkle with remaining salt and fresh rosemary. Allow to cool one minute then give them a stir. Allow to cool another minute or so and then lift the parchment paper with the nuts on it and break apart any nuts sticking together.
  • Serve slightly warm or at room temperature. Store in a covered container for up to a week.
Serving: 0.25cup, Calories: 220kcal, Carbohydrates: 16g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Sodium: 296mg, Potassium: 230mg, Fiber: 1g, Sugar: 7g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 2mg
Author: Gina Dickson

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