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Course Snack
Servings 2.5 cups


  • 2 ½ cups dry roasted salted cashews
  • 2 sprigs fresh rosemary
  • 1 tbsp maple syrup
  • 1 tsp rosemary oil or olive oil
  • ½ tsp salt


  • Put a frying pan on medium-low heat.
  • Add the oil.
  • Add the cashews. Mix to coat with oil.
  • Remove rosemary from the stem and chop the leaves. Add the rosemary to the pan.
  • Mix continuously for 5 minutes until the cashews are golden.
  • Turn off the heat and add the maple syrup. Mix to coat all the nuts.
  • Take off heat and let cool completely.
  • Sprinkle with salt.


You can have them slightly warm, but if you eat them straight away they will be soft. 
Once cooled they harden. 
Store in an airtight container. 
Quick tip: My measurement of cashews - 2 1/2 cups in this recipe is because the container I store them in is a 2 1/2 cups measure. 
If you have a special container you want to put them in, use that as your measurement and adjust the rest of the ingredients accordingly.