18 Delicious Roasted Cashew Recipes Healthy

Ready to turn your snack game upside down? Our collection of 18 Delicious Roasted Cashew Recipes Healthy is here to inspire your kitchen adventures! Whether you’re craving a crunchy topping for your salads, a protein-packed snack, or a sweet treat, these recipes are quick, easy, and utterly satisfying. Dive in and discover how roasted cashews can add a nutritious punch to your meals and snacks!

Honey Roasted Cashews

Just imagine the perfect snack that’s both sweet and savory, ready in no time. Honey roasted cashews are your answer, offering a crunchy delight with a golden glaze that’s irresistibly tasty.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 1 tbsp unsalted butter (melted, because it blends smoother)
• 1/2 tsp sea salt (a flaky one gives a nice texture contrast)
• 1/2 tsp cinnamon (for a warm, spicy note)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the honey, melted butter, sea salt, and cinnamon until well combined. Tip: Warming the honey slightly makes it easier to mix.
3. Add the cashews to the bowl and toss until they’re evenly coated with the honey mixture. Tip: Use a spatula to ensure every cashew gets a good coat.
4. Spread the coated cashews in a single layer on the prepared baking sheet. Tip: Keeping them separate ensures even roasting.
5. Bake for 10 minutes, then stir the cashews to prevent clumping and ensure even browning.
6. Continue baking for another 5-10 minutes, watching closely to avoid burning, until the cashews are golden and fragrant.
7. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool.

So there you have it—honey roasted cashews with a perfect balance of sweetness and spice. Serve them as a snack, over yogurt, or even as a salad topper for an extra crunch.

Spicy Roasted Cashews

Perfect for those who love a little heat with their snack, these spicy roasted cashews are a game-changer. You’ll find them irresistibly crunchy with just the right kick.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its rich flavor)
• 1 tsp sea salt (fine grain blends better)
• 1/2 tsp cayenne pepper (adjust if you’re sensitive to spice)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1/4 tsp garlic powder (for that subtle savory note)

Instructions

1. Preheat your oven to 350°F. A properly heated oven ensures even roasting.
2. In a bowl, toss the cashews with olive oil until they’re evenly coated. This helps the spices stick.
3. Sprinkle the sea salt, cayenne pepper, smoked paprika, and garlic powder over the cashews. Mix well to distribute the spices evenly.
4. Spread the cashews in a single layer on a baking sheet. Crowding can lead to uneven cooking.
5. Roast for 10 minutes, then stir the cashews to prevent burning. They should start smelling fragrant.
6. Continue roasting for another 5-10 minutes until golden brown. Watch closely to avoid over-browning.
7. Let the cashews cool on the baking sheet. They’ll crisp up as they cool.

Out of the oven, these cashews are wonderfully aromatic with a smoky, spicy flavor. Serve them warm for maximum crunch or pack them in a jar for a spicy snack on the go.

Garlic Herb Roasted Cashews

These garlic herb roasted cashews are the perfect snack for when you’re craving something savory, crunchy, and just a little bit fancy. They’re incredibly easy to make and packed with flavor that’ll have you reaching for more.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tbsp garlic powder (because fresh is great, but powder gives an even coat)
• 1 tsp dried rosemary (crush it between your fingers to release the oils)
• 1 tsp dried thyme (same as the rosemary, a little crush goes a long way)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 350°F. This ensures even roasting.
2. In a bowl, mix the cashews with olive oil until they’re lightly coated. Tip: Toss them gently to avoid breaking.
3. Sprinkle the garlic powder, rosemary, thyme, and salt over the cashews. Stir well to ensure every nut is seasoned. Tip: Use a spatula for an even mix.
4. Spread the cashews in a single layer on a baking sheet. Tip: Lining the sheet with parchment paper prevents sticking and makes cleanup a breeze.
5. Roast for 10 minutes, then stir the cashews to promote even browning.
6. Continue roasting for another 5-10 minutes, watching closely to prevent burning. They’re done when golden and fragrant.

Absolutely irresistible right out of the oven, these cashews have a buttery texture with a punch of garlic and herbs. Try them atop a salad for an extra crunch or alongside a cold beer for the ultimate snack.

Maple Cinnamon Roasted Cashews

Perfect for those cozy mornings or as a snack to share, these maple cinnamon roasted cashews are a sweet, crunchy treat you’ll love making. They’re ridiculously easy to whip up and fill your kitchen with the most inviting aroma.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that perfect crunch)
• 1/4 cup pure maple syrup (the real deal makes all the difference)
• 1 tbsp melted coconut oil (extra virgin gives a nice subtle flavor)
• 1 tsp ground cinnamon (because you can never have too much)
• 1/2 tsp sea salt (flaky salt adds a lovely texture)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the cashews with maple syrup, coconut oil, cinnamon, and salt until evenly coated. Tip: A silicone spatula works great here to get every cashew nicely covered.
3. Spread the cashews in a single layer on the prepared baking sheet. Tip: Make sure they’re not touching too much to ensure even roasting.
4. Bake for 15 minutes, then stir the cashews to prevent sticking and promote even browning.
5. Continue baking for another 10-15 minutes, watching closely in the last 5 minutes to avoid burning. Tip: They’re done when they’re golden and the maple syrup has caramelized.
6. Let the cashews cool completely on the baking sheet—they’ll crisp up as they cool.

The cashews turn out irresistibly crunchy with a perfect balance of sweet and spicy. Try sprinkling them over yogurt or ice cream for an extra special touch.

Rosemary Roasted Cashews

Let me tell you about these rosemary roasted cashews—they’re the perfect blend of savory and aromatic, and they’ll make your kitchen smell amazing. You’re going to love how easy they are to make, and they’re a hit at any gathering.

Ingredients

• 2 cups raw cashews (I like to use whole ones for a better crunch)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp sea salt (flaky salt adds a nice texture)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key for even roasting.
2. In a bowl, toss the cashews with olive oil until they’re evenly coated. This ensures every nut gets flavorful.
3. Add the rosemary, salt, and cayenne pepper to the bowl. Mix well to distribute the spices evenly.
4. Spread the cashews in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting.
5. Roast for 10 minutes, then stir the cashews. This prevents burning and promotes even browning.
6. Roast for another 5-10 minutes, watching closely to avoid over-browning. They’re done when golden and fragrant.
7. Let the cashews cool on the baking sheet. They’ll crisp up as they cool.

Out of the oven, these cashews are irresistibly crunchy with a warm, herby kick. Try serving them in little bowls around your living room for easy snacking during your next movie night.

Chili Lime Roasted Cashews

Alright, let’s dive into making these irresistible Chili Lime Roasted Cashews. You’re going to love how the zesty lime and spicy chili powder come together to create a snack that’s downright addictive.

Ingredients

• 2 cups raw cashews (because they roast up so much better than pre-roasted ones)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 tsp chili powder (adjust if you’re not into too much heat)
• 1/2 tsp sea salt (the flaky kind adds a nice crunch)
• Zest of 1 lime (trust me, fresh zest makes all the difference)
• 1 tbsp lime juice (freshly squeezed, please!)

Instructions

1. Preheat your oven to 350°F. This ensures even roasting.
2. In a bowl, toss the cashews with olive oil until they’re evenly coated. Tip: Use your hands for this to make sure every cashew gets some love.
3. Sprinkle the chili powder and sea salt over the cashews. Mix well. Tip: Taste a cashew now to adjust the seasoning to your liking.
4. Spread the cashews in a single layer on a baking sheet. Tip: Lining the sheet with parchment paper makes cleanup a breeze.
5. Roast for 10 minutes, then stir to ensure even browning.
6. Roast for another 5-10 minutes until golden. Watch closely to prevent burning.
7. Remove from oven and immediately toss with lime zest and juice. The heat helps the cashews absorb all that zesty flavor.
8. Let cool completely before serving. They’ll crisp up as they cool.

Just imagine the crunch of these cashews, with the perfect balance of spicy, salty, and tangy. They’re fantastic on their own or as a bold topping for salads and soups.

Vanilla Roasted Cashews

Perfect for those lazy Sunday afternoons or when you’re craving something sweet yet simple, these vanilla roasted cashews are a game-changer. You’ll love how the vanilla transforms the humble cashew into something extraordinary.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that perfect crunch)
• 1/4 cup granulated sugar (because let’s be honest, life’s too short for less sugar)
• 2 tbsp unsalted butter (melted, because it coats the cashews beautifully)
• 1 tbsp pure vanilla extract (the good stuff makes all the difference)
• 1/2 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 325°F. This low and slow approach ensures the cashews roast evenly without burning.
2. In a large bowl, mix the melted butter and vanilla extract. Tip: Swirl the bowl to combine them well before adding the cashews.
3. Add the cashews to the bowl, tossing them gently to ensure each one is evenly coated with the butter-vanilla mixture.
4. Sprinkle the sugar and salt over the cashews, stirring until they’re all lightly and evenly coated. Tip: A silicone spatula works wonders here to prevent sticking.
5. Spread the cashews in a single layer on a parchment-lined baking sheet. Tip: Giving them space prevents steaming and promotes even roasting.
6. Bake for 15-20 minutes, stirring halfway through, until they’re golden and smell heavenly. Keep an eye out after 15 minutes to avoid over-browning.

Out of the oven, these cashews have a delightful crunch with a sweet, buttery vanilla flavor that’s irresistible. Try sprinkling them over vanilla ice cream for an extra indulgent treat, or just enjoy them by the handful—no judgment here.

Coconut Roasted Cashews

Ever find yourself craving something sweet, salty, and utterly addictive? These coconut roasted cashews are your answer, combining the rich, buttery flavor of cashews with the tropical sweetness of coconut for a snack that’s hard to put down.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1/4 cup coconut oil, melted (extra virgin gives the best flavor)
• 2 tbsp honey (local if you can get it, for that floral touch)
• 1/2 tsp sea salt (flaky salt works wonders here)
• 1/4 cup shredded coconut (unsweetened keeps it from being too sweet)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cashews with melted coconut oil until they’re evenly coated. Tip: Make sure the oil is just melted, not hot, to avoid cooking the cashews prematurely.
3. Drizzle the honey over the cashews and toss again. The stickiness helps the coconut and salt adhere later.
4. Spread the cashews in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir to ensure even roasting.
5. Sprinkle the shredded coconut and sea salt over the cashews. Bake for another 5-10 minutes, watching closely to prevent burning. Tip: The coconut will turn golden when it’s perfectly toasted.
6. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool. Tip: Resist the urge to snack on them hot—they’re worth the wait!

Just imagine the crunch of these cashews, with the coconut adding a chewy contrast and the honey bringing a subtle sweetness. Serve them in a bowl at your next gathering, or pack them in little bags for a on-the-go treat that beats any store-bought snack.

Curry Roasted Cashews

Craving a snack that’s both spicy and sweet? These curry roasted cashews are your answer. They’re perfect for munching on during movie nights or as a fancy appetizer when friends come over.

Ingredients

• 2 cups raw cashews (I like to use the whole ones for a better crunch)
• 1 tbsp curry powder (the secret to that vibrant color and deep flavor)
• 1 tbsp honey (for that irresistible sweetness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp sea salt (because every snack needs a little saltiness)

Instructions

1. Preheat your oven to 325°F. This low temp ensures the cashews roast evenly without burning.
2. In a bowl, mix the cashews with olive oil until they’re lightly coated. Tip: Toss them gently to avoid breaking the cashews.
3. Add the curry powder, honey, and sea salt to the bowl. Stir until the cashews are evenly coated. Tip: Use a spatula for this step to get every nook and cranny.
4. Spread the cashews in a single layer on a baking sheet lined with parchment paper. Tip: Don’t overcrowd the pan, or they won’t crisp up properly.
5. Roast in the oven for 15 minutes, stirring halfway through. Keep an eye out for that golden color.
6. Let them cool on the baking sheet for 10 minutes. They’ll crisp up as they cool.

What you’ll love about these cashews is their perfect balance of spicy and sweet, with a satisfying crunch. Try serving them over a bowl of vanilla ice cream for an unexpected twist.

Brown Sugar Roasted Cashews

Just imagine the sweet, nutty aroma of brown sugar roasted cashews filling your kitchen—it’s a game-changer for snack time. You’ll love how these crunchy bites strike the perfect balance between sweet and savory, making them irresistible.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1/4 cup packed brown sugar (dark brown sugar adds a deeper flavor)
• 1 tbsp unsalted butter, melted (because everything’s better with butter)
• 1/2 tsp vanilla extract (a splash of vanilla makes it smell amazing)
• 1/4 tsp salt (just a pinch to bring out all the flavors)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the melted butter, brown sugar, vanilla extract, and salt until well combined.
3. Add the cashews to the bowl and toss until they’re evenly coated with the sugar mixture.
4. Spread the cashews in a single layer on the prepared baking sheet, making sure they’re not touching for even roasting.
5. Bake for 15-20 minutes, stirring halfway through, until the cashews are golden and the sugar is bubbly.
6. Let the cashews cool on the baking sheet for at least 10 minutes—they’ll crisp up as they cool.

Delightfully crunchy and caramelized, these brown sugar roasted cashews are perfect for munching on their own or as a topping for ice cream. The vanilla adds a warm note that makes them extra special.

Parmesan Roasted Cashews

Oh, you’re going to love these Parmesan Roasted Cashews. They’re the perfect blend of crunchy, cheesy, and just a little bit spicy. Ideal for snacking or adding a fancy touch to your salads.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that perfect crunch)
• 1/4 cup grated Parmesan cheese (the real stuff, not the powdered kind)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp cayenne pepper (adjust if you’re not into heat)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 350°F. This ensures even roasting.
2. In a bowl, mix the cashews with olive oil until they’re evenly coated. Tip: Toss them gently to avoid breaking.
3. Add the Parmesan, garlic powder, cayenne, and salt to the bowl. Stir well so every cashew gets some love.
4. Spread the cashews on a baking sheet in a single layer. Crowding leads to steaming, not roasting.
5. Bake for 10 minutes, then stir. This prevents burning and ensures even browning.
6. Bake for another 5-10 minutes until golden. Watch closely—nuts go from perfect to burnt quickly.
7. Let them cool on the sheet. They’ll crisp up as they cool. Tip: Resist eating them hot; they’re better at room temp.

Fresh out of the oven, these cashews are irresistibly crunchy with a deep, nutty flavor. Try them sprinkled over a creamy soup or as a cocktail snack with a cold beer.

Smoked Paprika Roasted Cashews

Kick off your snack game with these Smoked Paprika Roasted Cashews—they’re the perfect blend of smoky, spicy, and sweet, and they’ll disappear faster than you can say ‘more please.’

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1 tbsp smoked paprika (the star of the show, don’t skimp!)
• 1 tsp garlic powder (for that umami kick)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp sea salt (flaky salt works wonders here)

Instructions

1. Preheat your oven to 325°F. A lower temp ensures the cashews toast evenly without burning.
2. In a bowl, mix the cashews with olive oil and honey until they’re evenly coated. Tip: Warm the honey slightly if it’s too thick to mix easily.
3. Sprinkle in the smoked paprika, garlic powder, cayenne, and salt. Toss well so every cashew gets a flavor blanket.
4. Spread the cashews in a single layer on a baking sheet. Tip: Lining the sheet with parchment paper makes cleanup a breeze.
5. Roast for 15 minutes, then give them a stir. Keep an eye out—they can go from golden to burnt quickly.
6. After another 10 minutes, check for doneness. They should be fragrant and slightly darker. Tip: They’ll crisp up more as they cool.
7. Let them cool completely on the baking sheet. This is when they develop that perfect crunch.

Crunch into these smoky, slightly sweet cashews, and you’ll see why they’re addictive. Serve them at your next gathering, or keep them all to yourself—no judgment here.

Orange Zest Roasted Cashews

Absolutely everyone needs a go-to snack that’s both easy to make and packed with flavor, and that’s where these Orange Zest Roasted Cashews come in. They’re the perfect blend of sweet, citrusy, and crunchy, making them irresistible for any occasion.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1 tbsp orange zest (freshly grated makes all the difference)
• 1 tbsp honey (local if you can, for that extra sweetness)
• 1/2 tsp sea salt (flaky salt adds a nice texture)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the cashews with olive oil until they’re evenly coated. This helps the honey and zest stick better.
3. Add the honey, orange zest, and sea salt to the bowl. Stir everything together until the cashews are well coated. Tip: Use a spatula to scrape the sides of the bowl so you don’t miss any of that flavorful mixture.
4. Spread the cashews in a single layer on the prepared baking sheet. This ensures they roast evenly instead of steaming.
5. Bake for 10 minutes, then stir the cashews to prevent sticking and ensure even browning. Tip: Keep an eye on them after 8 minutes to avoid over-browning.
6. Return to the oven and bake for another 5-10 minutes, until golden brown. Tip: They’ll harden as they cool, so don’t worry if they seem a bit soft right out of the oven.
7. Let the cashews cool completely on the baking sheet before serving to allow them to crisp up.

Mmm, these Orange Zest Roasted Cashews are a game-changer with their vibrant citrus flavor and satisfying crunch. Try them sprinkled over a salad for an unexpected twist or just enjoy them by the handful—they’re that good.

Black Pepper Roasted Cashews

Vegging out on the couch with a bowl of these Black Pepper Roasted Cashews is my idea of a perfect snack time. They’re crunchy, spicy, and just the right amount of salty—totally addictive.

Ingredients

• 2 cups raw cashews (I like to get the whole ones for that satisfying crunch)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 tsp freshly ground black pepper (the fresher, the better for that kick)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp garlic powder (a little goes a long way)

Instructions

1. Preheat your oven to 350°F. A toasty oven means evenly roasted cashews.
2. In a bowl, toss the cashews with olive oil until they’re lightly but evenly coated. This ensures every bite is flavorful.
3. Sprinkle the black pepper, salt, and garlic powder over the cashews. Mix well so each cashew gets a bit of everything.
4. Spread the cashews in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
5. Roast for 10 minutes, then give the pan a shake for even browning. Watch closely after 8 minutes to prevent burning.
6. Let them cool on the pan for 5 minutes. They crisp up as they cool, so patience is key.

Dig into these straight from the pan, or get fancy and sprinkle them over a salad for an extra crunch. The black pepper gives a warm heat that builds with each bite, making them impossible to put down.

Turmeric Roasted Cashews

Wow, have you ever tried spicing up your snack game with something both vibrant and flavorful? These turmeric roasted cashews are your answer, offering a golden hue and a punch of warmth that’s hard to resist.

Ingredients

• 2 cups raw cashews (I love using whole ones for that perfect crunch)
• 1 tbsp turmeric powder (the fresher, the brighter the color)
• 1 tsp sea salt (flaky salt adds a nice texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)

Instructions

1. Preheat your oven to 350°F. Lining a baking sheet with parchment paper saves cleanup time.
2. In a bowl, toss the cashews with olive oil until evenly coated. This ensures every nut gets seasoned.
3. Sprinkle turmeric, salt, and cayenne over the cashews. Mix well. Tip: Wear gloves to avoid turmeric stains.
4. Spread the cashews in a single layer on the baking sheet. Crowding leads to steaming, not roasting.
5. Roast for 15 minutes, stirring halfway. Watch closely after 10 minutes to prevent burning.
6. Let cool completely on the sheet. They crisp up as they cool, so patience is key.

Rich in flavor and with a satisfying crunch, these cashews are a snack that stands out. Try them atop a salad for a spicy crunch or alongside a cold beer for the ultimate snack experience.

Sea Salt Roasted Cashews

Now, who doesn’t love a snack that’s both simple to make and irresistibly tasty? These sea salt roasted cashews are your next go-to for a quick, satisfying crunch.

Ingredients

• 2 cups raw cashews (I find the bigger, the better for that hearty bite)
• 1 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 1 tsp sea salt (flaky kind adds a nice texture)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key to even roasting.
2. In a bowl, toss the cashews with olive oil until they’re evenly coated. This ensures every nut gets perfectly crispy.
3. Spread the cashews in a single layer on a baking sheet. Crowding can lead to steaming, not roasting.
4. Roast for 10 minutes, then give them a quick stir. This prevents any from getting too dark on one side.
5. Continue roasting for another 5-10 minutes, watching closely after the 5-minute mark. They’re done when golden brown and smelling nutty.
6. Immediately sprinkle with sea salt while still warm. The heat helps the salt stick better.

What you get is a batch of cashews with a perfect crunch and a buttery, rich flavor. Try them atop a salad for an extra layer of texture or just enjoy by the handful—no judgment here.

Dark Chocolate Roasted Cashews

Dark chocolate roasted cashews are the perfect blend of crunchy and creamy, making them an irresistible snack or dessert topping. You’ll love how easy they are to whip up, and the rich, decadent flavor is a total crowd-pleaser.

Ingredients

• 2 cups raw cashews (I like to use whole ones for that satisfying crunch)
• 1 cup dark chocolate chips (go for the good stuff—it makes all the difference)
• 1 tbsp coconut oil (this helps the chocolate melt smoothly)
• A pinch of sea salt (trust me, it brings out the chocolate’s depth)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the cashews in a single layer on the baking sheet and roast for 10 minutes, stirring halfway through, until they’re golden and fragrant.
3. Let the cashews cool for about 5 minutes—this prevents the chocolate from seizing when you mix them.
4. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
5. Pour the melted chocolate over the roasted cashews and gently toss until each nut is evenly coated.
6. Sprinkle with a pinch of sea salt while the chocolate is still wet for that perfect salty-sweet contrast.
7. Let the cashews set at room temperature for about an hour, or pop them in the fridge for 20 minutes if you’re in a hurry.

Ready to enjoy? These cashews have a fantastic crunch with a velvety chocolate coating that’s not too sweet. Try sprinkling them over vanilla ice cream for an extra special treat.

White Chocolate Roasted Cashews

Craving something sweet with a crunchy twist? You’ve got to try these white chocolate roasted cashews—they’re the perfect blend of creamy and crunchy, and oh-so-easy to whip up.

Ingredients

• 2 cups raw cashews (I like to get the whole ones for a better roast)
• 1 cup white chocolate chips (splurge on the good stuff—it makes a difference)
• 1 tbsp coconut oil (this helps the chocolate melt smoothly)
• 1/2 tsp sea salt (for that sweet and salty kick)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Spread the cashews in a single layer on the baking sheet. Roast for 10-12 minutes, until they’re golden and fragrant. Tip: Give them a shake halfway through to ensure even roasting.
3. Let the cashews cool for about 5 minutes. They should be warm but not hot when you add the chocolate.
4. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second bursts, stirring each time, until smooth. Tip: Don’t overheat—white chocolate can seize up easily.
5. Pour the melted chocolate over the cashews. Use a spatula to gently toss until all the cashews are coated.
6. Sprinkle the sea salt over the top while the chocolate is still wet.
7. Let the cashews set at room temperature for about an hour, or pop them in the fridge for 20 minutes if you’re in a hurry. Tip: Break them into clusters before the chocolate fully hardens for easy snacking.

You’ll love the contrast of the creamy white chocolate against the crunchy cashews. These are fantastic on their own, or try crumbling them over vanilla ice cream for an extra special treat.

Conclusion

We hope this roundup of 18 delicious roasted cashew recipes inspires your next healthy meal or snack! Each recipe offers a unique way to enjoy the rich, buttery flavor of cashews. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!