• 1 pound (3 cups) raw, unsalted, whole cashews*
  • 3 sprigs fresh rosemary, chopped fine (or 3 teaspoons)
  • 1 Tablespoon sea salt
  • 2 Tablespoons Saporito Wild Rosemary Olive Oil
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon cilantro
  • 1 teaspoon oregano
  • 2 teaspoons sweetener (honey, brown sugar, agave, maple syrup or THM Gentle Sweet stevia)
  • 1/8 teaspoon cayenne


  1. Preheat oven to 350°F.
  2. In a medium bowl, toss the cashews with the Rosemary Olive Oil until cashews are well-coated. Then, add all other ingredients and stir.
  3. Spread into a single layer on a large baking sheet.
  4. Roast for 10 minutes, stir and continue roasting for another 10 minutes.
  5. Cool completely on baking sheet and ENJOY or store in an airtight container.

*omit sea salt if the cashews are already salted

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