For parties or anytime it’s necessary to make sure you always have snacks on hand! Air fryer rosemary cashews are full of flavor, and crunch, and simple to make.
A handful of nuts is one of my very favorite snacks! Whether they are peanuts that I have to
A few years back my friend gave me an excellent recipe for rosemary cashews. The recipe was initially to be made in the oven but since I’m currently obsessed with my air fryer, I decided to give it a try in there.
Making these cashews in the air fryer meant that I could make a small batch for just me or a larger batch if we had guests or if I want to have extras for snacks. A handful of cashews with rosemary is great for snacking while enjoying a cold craft beer.
- Cashews. I used a bag of already salted whole cashew and pieces. If you prefer, you can use unsalted cashews in this as well.
- Melted unsalted butter. The butter helps the seasonings coat the nuts.
- Spices and brown sugar. Rosemary, chili powder, Worcestershire sauce, and mustard powder are mixed with brown sugar for a sweet and savory flavor.
How to make air fryer rosemary cashews step-by-step
I made these in a small batch for snacking so I used 1/4 of the recipe that I have below. I love that I can whip up a small amount for movie night, it works great in the air fryer.
In a microwave-proof bowl, melt the butter.
Add Worcestershire Sauce, rosemary, chili powder, mustard powder, and brown sugar to the melted butter. Stir to combine.
Add the cashews to another bowl. Pour the butter mixture over the top.
Stir to coat the nuts with the butter mixture.
Place the nuts in a layer in the air fryer tray.
Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
Check the nuts to see if they are golden. To cool, take the nuts and spread them on a cookie sheet with parchment paper.
Serve with some great craft beer and a good movie.
Tips & Variations
- When making a larger batch, half the mixture and make it in 2 separate batches.
- Do not be alarmed when you see that they are ‘soft’ to touch. The cashews will harden as they cool.
- Oven method: Coat the cashews as directed, spread them on a 9×13 baking sheet, and cook for 10-20 minutes at 350 degrees.
- Have extras? Store in a sealed container for up to 1 week.
Add the cooled nuts to a covered container and leave them on the counter or pantry. Eat within 1 week.
Want more air fryer recipes?
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Air Fryer Rosemary Cashews
- air fryer
- microwave-proof bowls
- 2 pounds cashews
- 2 tablespoons butter
- 2 teaspoons Worcestershire Sauce
- 4 tablespoons rosemary
- 1 teaspoon chli powder
- 1 teaspoon mustard powder
- 4 teaspoons brown sugar
- In a microwave-proof bowl melt the butter.2 tablespoons butter
- To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder, and brown sugar. Stir to combine.2 teaspoons Worcestershire Sauce, 4 tablespoons rosemary, 1 teaspoon chli powder, 1 teaspoon mustard powder, 4 teaspoons brown sugar
- Add the cashews to another bowl. Pour the butter mixture over the top.2 pounds cashews
- Stir to coat the nuts with the butter mixture.
- Place the nuts in a layer in the air fryer tray. When making a larger batch, half the mixture and make it in 2 separate batches.
- Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
- Take the nuts and spread them on a cookie sheet with parchment paper to cool.
- Store in a sealed container for up to 1 week.
Tips for making this recipe:
- Do not be alarmed when the nuts first come out of the air fryer if they are 'soft'. They will harden as they cool.
- No Air Fryer, No Problem Mix the butter mixture and nuts then add to a sheet pan. Cover with foil and bake in a 350-degree oven for 10-20 minutes, mixing halfway through.
- To store: add the nuts to a covered container and leave them on the counter or pantry. Eat within 1 week.
Originally published in April of 2019. Updated photos in October of 2022, same great recipe.
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Last Updated on August 5, 2023 by Erin@BottomLeftoftheMitten