Rosemary Lemon Cashews

two bowls of rosemary lemon cashews on a blue background with a striped napkin

Rosemary lemon cashews are super easy but give you the extra wow factor you need at the holidays. Serve these warm and watch the crowds swarm.



1 T olive oil
2 C cashews, unsalted
1 tsp kosher salt
1 T finely chopped rosemary
2 tsp lemon zest
Optional: Flaky sea salt (I like Maldon)


Heat oil in a large sauté pan over medium heat.

Add cashews, salt, and rosemary and toss to combine.

Cook, stirring frequently, until nuts begin to take on a little color – about 5 minutes.

Turn off heat, add lemon zest, and toss to combine. Add flaky sea salt to taste.

Serve warm.


If you don’t like cashews feel free to substitute with any nut you’d like. Nut free? Try warming up some thick cut potato chips in a low oven and then sprinkling with rosemary and lemon zest!

Keywords: party food, party snacks