Paleo and gluten-free honey rosemary roasted cashews are just 4 ingredients and are absolutely delicious. Simply make the honey rosemary mixture and roast until caramelized. They make an easy appetizer, snack, or homemade gift for the holidays.
Last updated on November 25, 2019. This post was originally posted in November 2017 and cashews were provided by Sunshine Nut Co.
Have you ever made something that when you taste it you are like holy shit that is amazing?! Like I-could-eat-this-whole-pan-right-now good. That is exactly what happens when I make these honey rosemary roasted cashews!
I’m not one to brag on my recipes, but these are really that good. The honey and rosemary combo is insane. And by cooking it over the stovetop for a bit, the rosemary infuses the coconut and honey and makes almost like a caramel consistency when baked.
After it cools it becomes crispy and the nuts stick together in clusters. I die. And the clusters are the best part, hands down.
Since it is the holidays and all, do you guys have any food traditions in your family that you do year after year? Things that you have to make for it to really feel like the holidays?
While ours have dwindled over the years, there are still three things my mom makes every year that are a must: homemade fudge, antipasta dip, and nuts. We just call them nuts, but I think the actual name for the recipe is Swedish nuts – pretty much just a bunch of butter and sugar coated all over mixed nuts and roasted until they are crispy.
They are so so good.
While I love that recipe and will hopefully get it on the blog for y’all in the future (probably making some healthy modifications haha), I wanted to make my own spin on them. I figured you can’t go wrong with rosemary this time of the year and used honey to help make them a little sweet. The combo turned out to be perfect!
Honey Rosemary Roasted Cashews
All you need is 4 ingredients for these insanely easy and delicious rosemary cashews. They are coated in a honey and rosemary mixture and then baked until crispy and become almost candied. They will be a huge hit for an easy holiday snack, appetizer, or homemade gift idea.
Here is what you need:
- coconut oil
First start off by melting the coconut oil in a small sauce pan. Then add the honey and let it come to a simmer over low heat, continually whisking. Next add in the rosemary – it should sound like it is frying some, but be careful not to let it burn. You may need to remove the pan from the heat.
Whisk for another 1-2 minutes until combined and rosemary is fragrant. Remove from the heat and then add your cashews and thoroughly mix to combine. Add to a parchment paper lined baking sheet and bake for 10-12 minutes until browned, stirring halfway through.
Let cool for 10 minutes until honey coating is hardened and nuts stick together. Then enjoy!
Substitutions for Rosemary Cashews
This recipe for rosemary roasted cashews is really quite simple and there isn’t too much you can change. But if you want to change it up some, here are a couple suggestions.
- nuts – feel free to use whatever nuts you like. I choose cashews since they are so neutral in flavor, but any kind would work. I would suggest almonds or macadamia nuts if you want to switch it up.
- dried rosemary – while I don’t think using dried spices will have the same effect and won’t infuse as much flavor, if you are in a bind and don’t have fresh, you can try it. I would suggest 1-1 1/2 teaspoons.
I would not suggest using another kind of oil as coconut oil is solid at room temperature which you need to have the nuts harden. You could try butter or ghee, but need to be careful it does not burn.
How to store Rosemary Cashews
To store these honey cashews, simply place in a glass container or jar with a tightly sealed lid. I love using these weck jars. You can also store in a tin with parchment paper (which also makes a pretty and easy gift for people!).
Just make sure they are completely cooled before storing because you don’t want any moisture in the jar as it will make them soft.
More Healthy Snack Recipes
Honey Rosemary Roasted Cashews
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small sauce pan over low heat (almost the lowest your stove goes), add coconut oil. Allow it to melt until it is liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer.
- Add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn't burn (you may need to remove the pan from the heat). Whisk for another 1-2 minutes until fragrant and well combined.
- Remove from heat and add cashews to the pan. Thoroughly mix to make sure every cashew is coated. Spread out evenly on a baking sheet and bake for 10-12 minutes, stirring once halfway though.
- Let cool for 10 minutes so honey mixture hardens and some nuts stick together. Add salt if desired. Enjoy!
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