Ina Garten Roasted Rosemary Cashews Recipe
The Ina Garten Roasted Rosemary Cashews Recipe is crunchy, fragrant and full of flavor. These nuts are perfect for snacking or adding to salads.
Ingredients
- 2 cups raw cashews
- 2 teaspoons fresh rosemary chopped
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Cashews with Oil and Herbs
- In a mixing bowl, combine cashews, olive oil, chopped rosemary, salt and pepper. Toss until all cashews are evenly coated.
Fresh rosemary is the key for aroma and flavor. Olive oil helps the nuts roast evenly.
Spread Cashews on Baking Sheet
- Spread the cashews in a single layer on the prepared baking sheet. Make sure they are not overlapping for even roasting.
Roast the Cashews
- Place the baking sheet in the oven. Roast for 12–15 minutes, stirring halfway through for even browning. Watch carefully to avoid burning.
Cool Completely
- Remove the cashews from the oven. Let them cool completely on the baking sheet. They will crisp up as they cool.
Serve or Store
- Serve immediately in a small bowl or store in an airtight container. Enjoy as a snack or party appetizer.
Notes
- Use fresh rosemary for the best aroma
- Toss nuts well to coat evenly with oil and herbs
- Spread in a single layer for uniform roasting
- Stir halfway through roasting to prevent burning
- Cool completely for maximum crispiness
- Adjust salt to taste
- Roast only until lightly golden for best flavor