These Seasoned and Roasted Cashews make a delicious addition to any holiday spread, a fabulous cheeseboard, or snacks for the big game. With a little heat and a whole lot of flavor you’re going to love this recipe.
Seasoned and Roasted Cashews
I don’t know about your family, but seasoned nuts, pretzels, and even crackers are a staple during the holiday season for mine. You can always find one or all three spread around the table when family is gathered together.
In times past I haven’t made them myself. (It’s just me here and the last thing I need sitting around is a bowl of snacks which I can’t stop eating.) However, the recipes are so good and the idea around them brings me so much joy that I got the recipes from family and friends so that I can add them to my own collection and share them with all of you.
Today we are making Missy’s (my sister-in-law) Seasoned and Roasted Cashews. This is one of my favorite seasoned snack recipes, since I love cashews. The added flavoring just makes them that much better!
As I mentioned above, you can serve these on their own, but they do pair lovely with a big cheeseboard (get my cheeseboard styling tips and homemade mustard recipes HERE) or make a lovely complement to any holiday appetizer spread.
They are almost as easy to make as they are to eat! Let me walk you through the recipe.
How to Make Seasoned and Roasted Cashews
Begin by preheating your oven to 200 degrees F.
Add the cashews to a large bowl. Drizzle with extra virgin olive oil. Toss with a spatula to evenly coat. (You can get the full recipe with ingredient amounts and detailed instructions in the printable recipe card below.)
Sidenote: Missy recommends using unroasted cashews as she found the roasted variety gets a bit too hard after baking. Also, if you choose to use salted cashews, remove the added salt in the recipe.
Next, sprinkle with the two packets of Ranch seasoning, dried dill, cayenne pepper, and salt. Again, toss with a spatula to evenly distribute the seasonings.
Spread the cashews out onto a large baking sheet and place in the oven for 45 minutes, stirring every 15 minutes.
Let the cashews cool before packing in an airtight container.
And that’s it my friends. Your Seasoned and Roasted Cashews are complete! You can store them in an airtight container to snack on them all season long or pull them out when company arrives.
I hope you enjoyed this recipe and look forward to more seasoned goodies in the future!
Want more now? Try these recipes:
Love this Recipe and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Seasoned and Roasted Cashew Recipe:
Seasoned and Roasted Cashews
- 2 lbs cashews - unroasted and unsalted
- 2-3 tablespoons extra virgin olive oil
- 2 packets Ranch seasoning
- 1 tablespoon dried dill
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- Begin by preheating your oven to 200 degrees F.
- Add the cashews to a large bowl. Drizzle with extra virgin olive oil. Toss with a spatula to evenly coat.
- Sprinkle with the two packets of Ranch seasoning, dried dill, cayenne pepper, and salt. Again, toss with a spatula to evenly distribute the seasonings.
- Spread the cashews out onto a large baking sheet and place in the oven for 45 minutes, stirring every 15 minutes.
- Let the cashews cool before packing in an airtight container.
If you use salted cashews, remove the added salt in the recipe.