First, preheat your oven to 350°F (175°C). This is the sweet spot. Too hot, and you’ll burn the oils. Too cool, and they’ll taste like sad, raw sadness. Line a baking sheet with parchment paper. No oil needed—the cashews are fatty enough already.
Spread them in a single layer. Do not overcrowd. They need space to roast, not steam. Think of them as tiny, beige sunbathers. They need personal space to get that golden tan.
Bake for 10–12 minutes. But here’s the secret: stop at 10 minutes and check. Cashews go from "perfectly golden" to "burnt tragedy" in 30 seconds. They continue to cook after you pull them out, so err on the side of lighter.
The Sniff Test
When they smell nutty and you see a faint golden edge, they’re done. Your kitchen will smell like a wizard’s snack shack. Stir them halfway through for even roasting. Use a spatula, not your fingers—they’re hot, duh.
Now, the fun part: seasoning while hot. Sprinkle fine sea salt immediately. The heat helps the salt stick. Want spicy? Add cayenne. Sweet? Toss with cinnamon and a pinch of brown sugar. Garlic powder? Yes, that’s a thing, and it’s amazing.
Rosemary Cashews
