Warm Sweet & Salty Rosemary Cashews


Ok guys the holidays are coming! As I write this we are less then 7 weeks away from Christmas! That’s so crazy! Coming over the next 7 weeks will be lots of Christmas and Thanksgiving recipes. Canadian Thanksgiving may be over, but I know American Thanksgiving is right around the corner and there is some great sides a desserts coming for all my American friends. I also have some bonus posts coming up and even a new series coming in December! The next 7 weeks are going to be jam packed with Holiday content!

Today I’m kicking off my holiday content with a perfect holiday appetizer. These Warm Sweet and Salty Rosemary Cashews are so simple, but make a big impact. I’m all about impressing guests with as little effort as possible. The Holidays are so busy we really don’t need any fussy appetizers. With all the food that gets served on Thanksgiving and Christmas I like to keep things pretty simple. I also love that these can be made in advance and just warmed for a few minutes in the oven on the day of your party!


This recipe can be customized to your tastes. Don’t like cashews? Swap in some almonds. Hate the taste of rosemary? Throw a little chili powder in with the butter, sugar and honey mixture. You can really make it your own. I think I may even make a trio of nuts for my next party to go along with a super simple cheese board. How delicious would that be? The possibilities really are endless. Also the possibilities are really delicious and addicting… just saying!

I hope this helps jump start your holiday menu planning!


Warm Sweet & Salty Rosemary Cashews

Yields: 8 Servings

  • 1 Pound Raw Unsalted Cashews
  • 2 Tablespoon Unsalted Butter
  • 1 Tablespoon Honey
  • 2 Tablespoon Brown Sugar
  • 2 Tablespoon Fresh Rosemary, finely minced
  • Flakey Sea Salt, to taste


Preheat the over to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a saucepan melt butter, honey and brown sugar over medium-low heat. Once combined remove from heat. Add cashews and stir to coat.

Transfer cashews to the lined baking sheet and spread out into an even layer.Bake cashews for 10 minutes tossing the cashews half way through the cooking time.

Remove from the oven. Add chopped rosemary and sprinkle with sea salt. Toss to combine. Allow to cool for 5 minute before transferring to a serving dish.

Store in an airtight container for up to a week. To re warm the cashews bake in a 300°F oven for 5 minutes.

Adapted from Entertaining with Beth.

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