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Toasted Cashews with Smoked Aleppo and Herbs

Updated: Jan 12

Spice up your snack life with these delicious cashews! This recipe is a great way to enjoy the health benefits of cashews (did you know cashews contain contain almost the same amount of protein as an equivalent quantity of cooked meat?) while indulging in a delicious snack.

The combination of thyme, rosemary, smoked Aleppo pepper & sea salt, with a dash of sugar creates a unique flavor profile that is absolutely addictive. The recipe is easy to make and can be served warm or at room temperature.

Our 2022 Sauvignon Blanc is a perfect complement - the wine’s crisp acidity and fruity notes will balance the smoky and savory flavors of the cashews!

Toasted Cashews with Smoked Aleppo and Herbs

Recipe by Tanya Miller

Makes 2 cups

Recommended pairing: 2022 Sauvignon Blanc & 2022 Franc Blanc


  • 2 cups salted cashews (we use Coscto’s Kirkland brand – they are so plump and delicious)

  • 1/2 tsp dried thyme

  • 1 1/2 tsp dried rosemary

  • ½+ tsp sugar (to taste)

  • 2+ tsp Smoked Aleppo Pepper & Sea Salt (to taste, see notes below)

  • 1 tbsp extra virgin olive oil


  1. Mix dry ingredients in small bowl.

  2. Add cashews and EVOO to a frying pan set on low-med heat. Sprinkle as much herb mixture over nuts as you think you’ll want – we really go for it!

  3. Gently toast herbs and nuts for approximately 5 min, stirring occasionally. Serve warm or at room temperature.

  4. Enjoy with a glass of Sauvignon Blanc or Franc Blanc!


  • The Smoked Aleppo Pepper & Sea Salt we used is available at Gård tasting rooms. You can also find Aleppo on Amazon and some local grocery stores.

  • If you prefer a less salty nut mixture, we suggest using raw cashews and roasting them in the pan with a hint of salt until lightly browned BEFORE adding the herb/salt mixture to the pan (which will prevent the seasoning from burning).

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