Ina Garten’s Rosemary Cashews

Ina Garten's Rosemary Cashews

Here is a savory cocktail nibble that would satisfy a French host’s needs. These cashews were inspired by the bar nuts served at Union Square Cafe in New York City, which is one of my favorite restaurants in the world. The cashews are best served warm, but you can prepare the rosemary mixture in advance and toss it with the cashews just before guests arrive.–Ina Garten

LC Requisite Pre-Dinner Nibble Note

If you entertain, then you know about the requisite pre-dinner nosh and how the trick is to set out something that’s enticing enough to nibble yet not so compelling as to satiate. Each home cook has a slightly different take on what this nosh ought to be—and, in our experience, tend to consider it as either nemesis or novelty, nothing in between. If the former, then you probably plunk down a bowl of salted nuts, maybe some olives; if the latter, then you maybe whip together some blinged-up cheese or whatever the latest craze. Thanks to the Barefoot Contessa, no matter how you feel about cooking, you now have an easy, elegant, impressive answer to a once-vexing question.

Barefoot Contessa Rosemary Cashews

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  • 5 M
  • 20 M
  • Serves 8
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  • 1 pound roasted unsalted cashews
  • 2 tablespoons minced rosemary leaves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt, or to taste
  • 1 tablespoon unsalted butter, melted


  • 1. Preheat the oven to 350 °F (175°C).
  • 2. Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.
  • 3. In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

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