Spicy Roasted Cashews

By: Cassy Joy Garcia

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2012 is almost at a close!

I hope when you look back on this year, the good and the bad, you are inspired to pursue 2013 with love and positivity.

I have one more recipe up my sleeve that will help bring your holiday partying to a tasty close. Warm roasted nuts are one of my go-to pre-appetizer snacks that I’ll lay out during a holiday party; or more specifically, a New Year’s Eve party.

Don’t be confused and think, “bar nuts?” No, these are nothing like bar nuts. These spicy roasted cashews are an exquisite, warm, seasonal treat that will have your guests raving.

If you’re not entertaining, bag them up just before your leave the house. They make great host/hostess gifts.

I hope you enjoy and are able to ring in the New Year over chilled champagne and warm toasts to a wonderful and blessed 2013.








Spicy Roasted Cashews

This simple recipe is a tasty meal prep snack to have on hand when you need a quick ready made snack!

  • Author: Amber Goulden
  • Prep Time: 00:05
  • Cook Time: 00:09
  • Total Time: 14 minutes
  • Yield: Serves 10 1x



2 pounds raw cashews

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon coarse sea salt

2 teaspoons hot paprika

2 teaspoons cracked black pepper


  1. Preheat your oven to 400 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spread the raw cashews out over the baking sheet, making sure that they aren't overlapping.
  4. Bake for approximately 7-9 minutes or until they’re slightly golden brown.
  5. In a small saucepan over low heat, combine the olive oil, rosemary, paprika, salt, and pepper.
  6. When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned olive oil and stir until all the nuts are evenly coated.
  7. Serve warm in a bowl.

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Recipe rating

  1. Chikachef says:

    Seriously yum!

  2. Beth says:

    Can you use olive oil instead? I am allergic to coconut oil.

    1. fedandfit says:

      Hi Beth! I don’t recommend you use olive oil for high temperatures because it’s so fragile. You can substitute with grass-fed butter, ghee, or even meat renderings! Hope that helps.

  3. Amy says:

    Does the coconut oil harden after the cashews and everything cools down? That wouldn’t sound very good to me if it does.

    1. Cassandra says:

      It’s such a thin coating that you don’t really notice that hard texture you see with virgin coconut oil. It really just gives the nuts a slight sheen. They’re tasty when cooled too 🙂

  4. Pat says:

    I love cashews but not crazy about rosemary. Have you tried other spices?

    1. Cassandra says:

      I have! Thyme, oregano, or even hot pepper for a fun mix!

  5. Heather Hughes says:

    Why can’t I save some of these recipes to my recipe box 🙁 there is not an option to save on all of them.

    Can you fix this?

    1. Cassy says:

      Hi Heather! You should see the “save” option now!

  6. Tanya says:

    Wow! Would love to make some for Easter… How long do they stay “fresh” for please? Is 1 week too far in advance to make them?

    1. Cassy says:

      1 week should work if you keep it refrigerated! I would re-warm before you serve.

  7. Lauren says:

    SO GOOD! I made these for our Christmas Eve get together and everybody loved them! They were really easy to make and the coconut oil gave the nuts a lightly sweet taste – everyone raved about them and asked me for the recipe.

  8. Laura says:

    These are absolutely fabulous!!! I made a batch and just had to post them on my blog. I hope you don’t mind! Great simple recipe! Thank you 🙂


    1. Kelly says:

      Hi Laura, glad you enjoyed them. That is fine as long as you link it back to me. Thanks!

  9. Megan says:

    If I don’t want the heat of paprika, can you recommend another spice?

    1. Cassy says:

      Most paprikas are actually not spicy at all, but you can leave it out altogether if you’re concerned about the heat. Hope that helps!