An easy appetizer recipe with just 6 ingredients.These rosemary cashew bars nuts are perfect for serving at a dinner party when you’re strapped for time and need a quick and easy recipe!
This is an OG recipe that has stood the test of time! I was actually introduced to a similar recipe when I was visiting Minnesota back in 2011. C’s mom made a similar recipe and I could not stop eating them. It’s now become my official holiday appetizer – especially if I’m prepping last minute!
These bar nuts are the perfect combination of sweet and spicy with the added depth of rosemary. Truly a fantastic recipe for any holiday or dinner party!
Here’s What You Need
- Cashews – I recommend roasting your own raw cashews but you can buy roasted cashews for a shortcut.
- Fresh rosemary – I definitely recommend using fresh rosemary for the best flavor! Remove the leaves from the stem and mince.
- Cayenne pepper – just for a hint of spice!
- Coconut palm sugar – brown sugar works too
- Coarse sea salt – regular sea salt will work too but I love the texture coarse sea salt adds.
- Butter – or coconut oil to make these vegan!
How to Make Rosemary Cashew Bar Nuts
STEP 1: Preheat your oven to 350ºF. Spread the raw cashews out on a baking sheet and roast for 10 minutes or until fragrant and golden brown.
STEP 2: Add the fresh rosemary, cayenne pepper, coconut sugar and sea salt to the nuts and mix to combine.
STEP 3: Melt the butter and add to the cashew and spice mixture. Serve warm or at room temperature.
How to Serve Bar Nuts
I love having these nuts out as a snack when guests are arriving for a gathering or dinner party. When I go to parties I always appreciate when there are snacks to munch on before dinner! They could also be a part of an appetizer spread or a pairing for a cocktail party.
How to Store Leftovers
If you or your guests don’t eat the entire batch, store in an airtight container at room temperature for up to two weeks.
PrintRosemary Cashew Bar Nuts
An easy appetizer recipe with just 6 ingredients.These rosemary cashew bars nuts are perfect for serving at a dinner party when you’re strapped for time and need a quick and easy recipe!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Snack
- Method: Roast
- Diet: Gluten Free
Ingredients
- 4 cups of cashews, roasted (or follow instructions below if purchasing raw)
- 2 tbsp fresh rosemary, finely chopped
- 1/4 tsp cayenne pepper (or more if you like an extra kick)
- 2 tsp coconut palm sugar (or brown sugar)
- 1 1/2 tsp coarse sea salt
- 1 tbsp butter (or coconut oil), melted
Instructions
- *Skip this step if cashews are already roasted. Set oven at 350 degrees F. Spread out cashews on a baking sheet and roast for 10 mins.
- Add everything except butter and mix to combine.
- Add melted butter or coconut oil to mixture and stir to combine.
- Serve warm or at room temperature.
- Will keep up to 1 week in an airtight container or jar.
Keywords: bar nuts, rosemary bar nuts, rosemary cashews
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6 Comments
Jessica's Dinner Party
May 12, 2014 at 5:11 amLove bar nuts and cashews even more!
Laurie
May 9, 2014 at 6:24 pmSo glad I looked at the post for these nuts. B and I are hosting a wine and appetizer shindig at the end of June. He (cue my feigning fainting) suggested we buy appetizers. As if. I’ve made baked brie, but wanted something more portable and was going to look for a recipe just like the brie in the phyllo tarts. Now, I know the proportions. As a total non-segway, but relevant in that it involves food is that the Sr VP of my department and I thought it would be fun to do a department potluck with a Chopped flair. So we picked various items and wrote them on a piece of paper with a course…so, for example, I got Main Course:Pistachios. My co-worker got Appetizer: Anchovy paste. I couldn’t help but add Dessert: Spinach. HA. It’s gonna be fun. One person is our department (He heads up training and development for the company) was a former pastry chef. Now, at least I have one easy appetizer on my list.
Davida Kugelmass
May 9, 2014 at 6:34 pmThat is amazing!!! Chopped is my favourite show on the food network. I’ve always wanted to go on it but am too nervous to apply! I’m curious to see what they do with the spinach. Btw anchovy paste is the best addition to salad dressings. That and montreal steak seasoning. My mom’s ideas. She’s really the one who should go on chopped!
Kathryn
February 27, 2014 at 8:29 amWe are a paleo household. Do you have any suggestions for substitutions on the coconut palm sugar/brown sugar? We typically sub honey or agave as a sweetener, but I’m uncertain how this would work in your recipe?
Davida @ The Healthy Maven
February 27, 2014 at 8:33 amHi Kathryn! You could definitely try subbing some honey and decreasing the butter or coconut oil otherwise they may be too wet. Let me know how it goes! Hope you enjoy 🙂
Kathryn
February 27, 2014 at 8:36 amThanks, Davida!! We will give it a shot and let you know 🙂