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Roasted Nuts with Rosemary, Garlic and Ancho Chili

A delicious blend of savory and spicy flavors take these roasted nuts to the next level! Adapted from Giada De Laurentiis' recipe for Rosemary Cashews and Sunflower seeds.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Renata



  • 2 cups raw cashew nuts
  • 1 cup raw almonds
  • 1 large egg white
  • 1/2 tsp Pink Himalayan Salt
  • 3/4 tsp garlic powder
  • 1.5 tbsp raw agave nectar
  • 1 tbsp dried rosemary
  • 1/4 tsp ancho chili powder or more if you want it spicier



  1. Preheat the oven to 325 deg F. Spray a rimmed baking sheet with non-stick spray.
  2. In a large bowl, whisk the egg white and salt till the mixture is foamy.
  3. Add in the agave, rosemary, garlic powder and ancho chili powder and stir well.
  4. Add in the cashews and almond and gently mix, till all nuts have been coated thoroughly.
  5. Pour nut mixture on to the prepared baking sheet and spread out into an even layer.
  6. Bake in the oven for about 15 mins then stir. Bake for another 10-15 mins till golden brown. Stir nuts as needed to prevent burning.