These aromatic and extremely more-ish nuts bring together rosemary, orange, cumin and salt in a wonderful combination. They are dead-easy to whip up and make a perfect edible gift. 

2 cups





Skill level

Average: 3.9 (27 votes)


  • 1 tbsp dark brown sugar
  • 1 tbsp finely shredded orange zest
  • 1½ tsp ground cumin
  • 1½ tsp sea salt flakes, lightly crushed
  • ½ tsp freshy ground black pepper
  • 300g unsalted raw cashews
  • ½ tsp olive oil
  • 1 tbsp finely chopped rosemary

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 30 minutes

Preheat oven to 150°C (130°C fan-forced).

Line an oven tray with non-stick baking paper.

Combine the sugar, orange rind, salt, cumin, salt and pepper in a medium bowl and toss to combine evenly. Rinse the cashews in a colander under running water and shake off any excess water. Add to the sugar mixture and toss to combine evenly.

Heat the olive oil and rosemary in a small saucepan over low heat for 1 minute or until aromatic.  Pour over the nut mixture and toss to combine evenly. Spread on the lined tray in a single layer.

Bake in preheated oven for 35-40 minutes, tossing the nuts every 10 minutes, until aromatic and the nuts are a deep golden. Cool the nuts on the tray (this will take about 30 minutes).



• These nuts will keep in an airtight jar or container in a cool dark spot for up to 3 weeks.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via FacebookTwitterInstagram and Pinterest.

View previous Bakeproof columns and recipes.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.