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

5 — Votes 2 votes
By Amber Goulden
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 10 servings
This simple recipe is a tasty meal prep snack to have on hand when you need a quick ready made snack!


  • 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


  • Preheat your oven to 400 F.
  • Line a rimmed baking sheet with parchment paper.
  • Spread the raw cashews out over the baking sheet, making sure that they aren't overlapping.
  • Bake for approximately 7-9 minutes or until they’re slightly golden brown.
  • In a small saucepan over low heat, combine the olive oil, rosemary, paprika, salt, and pepper.
  • 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.
  • Serve warm in a bowl.


Calories: 552kcal | Carbohydrates: 28g | Protein: 17g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Sodium: 709mg | Potassium: 615mg | Fiber: 3g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 6mg

Additional Info

Course: Snack
Cuisine: American
Servings: 10 servings
Calories: 552
Keyword: roasted cashews, spicy cashews, spicy roasted cashews

Like this recipe?

Leave a comment

About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

More Like This

5 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. 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!

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

  1. 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.

  2. 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. 1 week should work if you keep it refrigerated! I would re-warm before you serve.

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

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

    1. 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 🙂

    1. 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.