Roasted Rosemary Cashews

Roasted Rosemary Cashews

Herbs deserve to be used much more liberally – Yottam Ottolenghi

Let’s talk about secrets and social media today! Isn’t it the most lovely past time that most of us indulge in without realising the severe affects it resonates across? Kim Kardashian was tied, held at gun point and robbed in Paris thanks to all kinds of lack of privacy elements… the world was so easy to vindicate her, but remember she is a human being above all else; nobody deserves to suffer fear or violation.
We live in a world where a mild whisper becomes a voice on a loud speaker. Privacy is as extinct as dinosaurs. We know where you went one weekend, if you stayed at St. Regis, and whom you went to a nightclub with… the ones you trust the most are the ones that pass on the message. The theory of sixth degree separation is as realistic as can be. A friend’s cousin’s wife’s daughter can be at a place, spot something and pass it on to the ex-girlfriend’s sister’s friend’s brother’s son… you get the gist… you never know how two people are connected.
The point here is safety and well-being. Don’t believe you can say or do something without the world finding out. Don’t post on social media you are home alone. Don’t tell the world you are off to a destination all alone. Nobody cares, it’s nobody’s business and you are only endangering your own safety.
Okay, back to Kitchen Therapy. This recipe comes from another brother (I have a few!) and his fiancée. For their upcoming nuptials, this was a recipe they were going ga-ga over for a fun weekend. It’s another story that these nuts didn’t make it all the way there, but at least I got to make them and take some pretty pictures (and eat them!).
Roasting and flavouring nuts at home yourself for your cocktail party definitely is going to wow your guests (with hardly much time spent). This is a better option than using the pre-packaged ones filled preservatives and extra sodium. Here you can substitute the butter with olive oil or even coconut oil and please use natural sea salt. Enhance flavours with extra herbs for the oomph factor and voila, you are a talented host!
Please only use fresh herbs here; this is what makes the ultimate difference in the flavour and roasting. (This is a good time to use those frozen herbs in your freezer!)

The Recipe
Serves Yields: 1 cup | Prep Time: 15 mins | Cook Time: 15 mins


  • 1 cup cashews, unsalted
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter, melted
  • 2 tsp sea salt
  • 1 tsp pepper or cayenne pepper
  • 2 tbsp chopped rosemary


  • Combine the olive oil, butter, brown sugar, salt, pepper and 1 tbsp rosemary.
  • Heat a non-stick pan on high.
  • Once the pan is extremely hot, place the cashews on the pan to roast.
  • Once the cashews start to brown, stir in the sauce until the nuts are well coated.
  • Add in the remaining rosemary and let roast until fragrant. (But not too long, or else the rosemary burns and bitters)
  • Serve warm

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.