If you love snacks that burst with layers of flavor, then you absolutely must try this Honey Roasted Cashews with Rosemary and Spicy Paprika Recipe. It combines sweet honey, fragrant rosemary, and a smoky spicy kick from paprika to create irresistible nuts that are perfect for party time or just a cozy night in. These cashews are crunchy, flavorful, and so addictive you’ll find yourself coming back for more again and again.
Ingredients You’ll Need
This recipe is a brilliant example of how a few simple ingredients can transform humble cashews into a gourmet treat. Each element plays a special role, from the honey’s natural sweetness to the smoky paprika and fresh herbaceous rosemary, making every bite a tantalizing experience.
- ¼ cup honey: Provides that luscious sticky sweetness that caramelizes during roasting.
- 2 teaspoons extra virgin olive oil: Helps the flavors meld and promotes even roasting with a subtle richness.
- ½ teaspoon kosher salt plus an additional pinch: Balances sweetness and enhances all the flavors.
- ½ teaspoon smoked paprika: Adds a warm smoky depth and vibrant color.
- ⅛ teaspoon cayenne pepper (optional): Lends a gentle spicy heat for those who like a little kick.
- 2 cups raw whole cashews (about 10 1/2 ounces): The base of this recipe—creamy and crunchy with every bite.
- 2 teaspoons finely chopped fresh rosemary leaves: Infuses the nuts with an aromatic herbal brightness that makes this dish special.
How to Make Honey Roasted Cashews with Rosemary and Spicy Paprika Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by positioning a rack in the center of your oven and preheating it to 350 degrees F. Line a baking sheet with parchment paper to keep those smoky sweet cashews from sticking and to make cleanup a breeze. Setting up properly will ensure your cashews roast evenly and develop that gorgeous golden color.
Step 2: Mix the Flavorful Coating
In a medium-sized bowl, whisk together the honey, olive oil, smoked paprika, kosher salt, and cayenne pepper if you’re going for the spicy route. This blend of sticky, salty, and smoky ingredients will coat every cashew in fantastic flavor. The cayenne adds just a subtle warmth that wakes up your taste buds without overwhelming them.
Step 3: Coat the Cashews
Add your raw whole cashews to the bowl and gently fold them with a rubber spatula to make sure each nut is evenly coated with the honey mixture. Sprinkle in one teaspoon of the chopped rosemary now to infuse the nuts early with that lovely piney aroma before roasting.
Step 4: Roast to Perfection
Spread your coated cashews in a single layer on the parchment-lined baking sheet, making sure they aren’t overcrowded. Slide the tray into the oven and bake for about 13 to 18 minutes. Toss the cashews every 5 minutes to help them cook evenly and prevent burning. Pay really close attention, especially after the 10-minute mark—the nuts should be beautifully glazed, golden brown, and smell irresistibly toasty when done.
Step 5: Finish with Rosemary and Salt
Once the cashews come out of the oven, immediately sprinkle the remaining teaspoon of rosemary and a few extra pinches of kosher salt on top. Toss everything together while the nuts are still warm so the rosemary and salt clings just right, creating the perfect finishing touch before serving.
How to Serve Honey Roasted Cashews with Rosemary and Spicy Paprika Recipe
Garnishes
To elevate your snack game, sprinkle a touch more fresh rosemary or a delicate dusting of smoked paprika on top just before serving. A drizzle of honey adds extra shine and sweetness for guests who love that touch of decadence. These simple garnishes keep presentation bright and appetizing.
Side Dishes
These honey roasted cashews shine as an appetizer or a snack when paired with cheese boards featuring tangy goat cheese, sharp aged cheddar, or creamy brie. They also complement fresh fruit slices like apples or pears, balancing sweet, savory, and spicy notes in a delightful way.
Creative Ways to Present
Serve them in small rustic bowls or mini paper cones for party-ready presentation. You can also scatter them atop fresh leafy greens or roasted vegetable salads to add texture and a flavor punch. Another fun way is to freeze them into ice cube trays for homemade nut clusters that you can pop out and enjoy anytime.
Make Ahead and Storage
Storing Leftovers
Let your honey roasted cashews cool completely, then transfer them to an airtight container. Stored at room temperature, they stay fresh and crunchy for up to two weeks. Keep them away from direct sunlight to preserve their flavor and texture.
Freezing
If you want to keep these tasty nuts longer, they freeze beautifully. Just place cooled cashews in a sealed freezer bag or container, and they’ll last up to three months. Thaw them at room temperature when you’re ready to snack without losing their crispness.
Reheating
To revive their freshly roasted warmth and crispiness, spread cashews on a baking sheet and pop them back into a 300-degree F oven for 3 to 5 minutes. Keep a close eye so they don’t burn, and you’ll have that perfect just-roasted flavor all over again.
FAQs
Can I use other nuts for this recipe?
Absolutely! While cashews work wonderfully here for their creamy texture and shape, almonds or pecans also make great alternatives. Just keep an eye on roasting times as they might differ.
Is fresh rosemary essential or can I use dried?
Fresh rosemary gives a brighter and more fragrant flavor, which really elevates the recipe. However, if you only have dried rosemary, use about half the amount, and consider crushing it finely to release the flavor.
How spicy will these cashews be with the cayenne?
The cayenne pepper adds a gentle heat that tickles the palate without overwhelming the nutty sweetness. Feel free to adjust or omit the cayenne to suit your taste buds perfectly.
Can I make these nuts vegan?
This recipe relies on honey for sweetness, which some vegans avoid. You can substitute maple syrup or agave nectar to keep it plant-based, though the flavor will be slightly different but still delicious.
Why do the nuts sometimes stick together after roasting?
The honey can cause cashews to cluster as they cool. If that happens, simply break them apart with your fingers before serving for perfect individual bites every time.
Final Thoughts
Whipping up this Honey Roasted Cashews with Rosemary and Spicy Paprika Recipe is truly a joyful experience that fills your kitchen with inspiring aromas and delivers unmatched snack satisfaction. Whether you’re entertaining friends, gifting something homemade, or just craving a treat, these cashews bring a burst of flavor and warmth that no one will forget. Go ahead and try this recipe—you’ll soon see it becoming one of your all-time favorites!
Print
Honey Roasted Cashews with Rosemary and Spicy Paprika Recipe
- Prep Time: 5 minutes
- Cook Time: 13-18 minutes
- Total Time: 20 minutes
- Yield: 8 servings (about 2 cups)
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Honey Roasted Cashews are a delightful snack featuring a perfect balance of sweet honey, smoky paprika, and a hint of fresh rosemary. These nuts are baked to golden perfection, resulting in a crispy, addictive treat that’s both savory and sweet—ideal for parties or gift-giving.
Ingredients
Cashew Mixture
- ¼ cup honey
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt plus an additional pinch
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (optional, for spicy version)
- 2 cups raw whole cashews (about 10 ½ ounces)
- 2 teaspoons finely chopped fresh rosemary leaves
Instructions
- Preheat and Prepare Baking Sheet: Place a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper and set it aside to prepare for roasting.
- Mix Honey Coating: In a medium bowl, whisk together honey, extra virgin olive oil, smoked paprika, salt, and cayenne pepper if using, blending the flavors thoroughly.
- Coat Cashews: Add the raw whole cashews to the honey mixture and gently fold with a rubber spatula until all nuts are evenly coated. Stir in 1 teaspoon of the chopped fresh rosemary leaves.
- Arrange and Bake: Spread the coated cashews in a single layer on the prepared baking sheet. Bake for 13 to 18 minutes, tossing every 5 minutes to promote even cooking. Watch closely starting at 10 minutes to prevent burning; the nuts should become glossy, golden brown, and aromatic.
- Finish with Rosemary and Salt: Remove from the oven and immediately sprinkle additional kosher salt and the remaining 1 teaspoon of rosemary on the hot nuts, tossing again to distribute evenly.
- Serve: Serve warm or allow to cool to room temperature. Break apart any nuts that stick together before enjoying your sweet and savory snack.
Notes
- Keep a close eye during baking to avoid burning as nuts can go from perfect to burnt quickly.
- Use parchment paper to prevent sticking and for easier cleanup.
- Adjust cayenne pepper quantity or omit entirely according to your spice preference.
- These nuts make a great homemade gift; package them in decorative jars or tins.
- Store in an airtight container at room temperature for up to one week for best freshness.
