from Birch Gold Group: From Friday onward, our phones didn’t just light up – they stayed lit. Customers, partners, and even people inside the industry were calling with the same question: “What on earth is going on with silver?” I had to turn off my phone so I could get some sleep over the weekend.. By Monday morning, it […]

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I love these roasted cashews for an easy party snack. They’re coated in garlic, herbs, spices, and sugar that take them to the next level. Better than store-bought any day! These roasted cashews are what I reach for when I want something salty-sweet and satisfying. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeRoasted Cashews RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These roasted cashews are one of my favorite quick snacks to whip up when I’m craving something savory and a little bit fancy. Here’s why I love them: Perfectly Spiced: The garlic, onion, smoked paprika, and brown sugar hit all the right notes. It’s a bold flavor combo that keeps you coming back for more. Quick and Easy: They roast in just five minutes and the spice mix comes together even faster. It’s the kind of snack I can make without even thinking. Great for Guests: Whenever I set these out at gatherings, people always ask what’s in them. They disappear faster than anything else on the table. Totally Customizable: I like tossing in fresh rosemary, but thyme or even crushed red pepper works great too. You can make them your own every time, a lot like my Curry Roasted Cashews. Snack Drawer Favorite: I keep a jar of these on the counter for afternoon snacking. They’re salty, sweet, and satisfying without being heavy. Key Recipe Ingredients Whole Cashews – Rich and buttery with natural crunch, these are the perfect blank canvas for savory flavor. Pre-roasted, lightly salted cashews work great here. Smoked Paprika – Adds a warm, smoky depth that balances beautifully with the natural sweetness of the cashews and brown sugar. Brown Sugar – Just a hint of sweetness to round out the savory spices and enhance the natural nuttiness. Garlic & Onion Powder – Classic pantry staples that bring bold, savory flavor to every bite without overpowering the cashews. Melted Butter & Salt – Salted butter helps everything cling to the nuts while adding richness and an extra touch of salt to bring the flavors together. Optional Rosemary – Fresh rosemary adds an aromatic, earthy layer that pairs perfectly with the garlic and smoky paprika. Substitutions And Variations Here are some of our favorite substitutions and variations: Cashew Options: I like using pre-roasted, lightly salted cashews for this recipe, but raw cashews work too – just keep an eye on them while roasting so they don’t over-toast. Seasoning Ideas: Smoked paprika gives depth, but you can try chipotle powder for more heat or regular paprika for a milder version. Other Herbs: Fresh rosemary is delicious here, but you can swap it with fresh thyme or a pinch of dried Italian herbs. Just go easy with dried herbs so they don’t overpower. Step-By-Step Recipe Instructions Preheat oven and roast cashews for 5 minutes. Whisk together butter, spices, and herbs. Add warm cashews to spice mixture Toss and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Pre-Mix Seasonings: You can whisk together the brown sugar, spices, and herbs ahead of time and store them in a sealed container or jar. When you’re ready, just melt the butter and stir it in before tossing with the nuts. Make Entirely Ahead: These spiced cashews stay crunchy and flavorful for weeks if stored in an airtight container. I often make a big batch and keep them on hand for snacks, quick protein hits, or last-minute party additions. Video: Watch Us Make This Recipe Print Roasted Cashews These Roasted Cashews are healthy, deliciously spiced, and a nutritiously satisfying snack for those hungry afternoons. Great addition to any party appetizers, too. Course Appetizer, SnackCuisine AmericanDiet VegetarianMethod roast Prep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutes Servings 12 servings (2 cups) Calories 132kcal Author Amy Dong Ingredients2 cups cashews see notes2 teaspoons brown sugar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika smoked version provides depth of flavor¾ teaspoon table salt1 tablespoon salted butter melted 1 tablespoon rosemary leaves fresh, chopped InstructionsPreheat oven to 350F with rack on middle position. Lay cashews in a single layer evenly onto an ungreased baking sheet. Roast 5 minutes; watch so they don’t burn. Be sure to remove cashews from oven immediately when done.While cashews are roasting, quickly whisk together the brown sugar, garlic powder, onion powder, smoked paprika, salt, butter, and rosemary (if using) in a bowl. Add warm cashews to the bowl and toss thoroughly to combine well; ensure all nuts are coated evenly. Serve warm. Video Notes I like to start with pre-roasted, lightly salted cashews for this recipe.  Feel free to use different herbs, such as thyme or oregano.  Keep cashews in a single layer when roasting. This helps them toast evenly without burning. Watch the oven closely. Cashews can go from golden to burned quickly, especially if they’re already roasted. Mix the seasoning while the cashews are in the oven. You want the nuts to be warm so the flavors cling better. Leftovers can be kept in airtight container at room temperature for up to several weeks.  This recipe is part of our Party Appetizer Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 132kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 2mg Frequently Asked Questions Do I need to roast the cashews first? If you’re starting with raw cashews, yes – roast them first for that perfect crunch. If you’re using pre-roasted ones, the short time in the oven just warms them up and helps the seasoning stick. Are these roasted cashews spicy? No, they’re more savory and smoky from the paprika. If you like heat, feel free to add a pinch of cayenne or chili flakes. Can I double the recipe for a party? Definitely! Just use a larger baking sheet or two so the cashews stay in a single layer and roast evenly. How long do these roasted cashews keep? Once cooled, store them in an airtight container at room temperature. They’ll stay fresh for a few weeks, though they rarely last that long. More to Cook and Eat Candied Pecans Recipe – These cinnamon sugar candied pecans are the perfect addition to crispy salads, holiday charcuterie boards, snack mixes, and make a great edible gift. Cocoa Almonds – Perfectly crunchy, healthy, and cocoa-chocolatey almonds can be yours with just a few ingredients and 10 minutes. Gluten-Free Chex Mix Recipe – This Gluten-Free Chex Mix Recipe is all about the irresistible flavors of this crunchy, natural Ranch Snack Mix. Samoa Snack Mix – If you enjoy those ever popular Girl Scout Samoa Cookies, you’ll appreciate this easy Samoa Snack Mix. The post Roasted Cashews appeared first on Chew Out Loud.

This pumpkin cornbread is incredibly moist and tender. Only you will know it contains real pumpkin inside; people just know it’s delicious. We always serve this delicious pumpkin cornbread with soup, but I’ve eaten it plain straight from the pan. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Pumpkin CornbreadVideo: Watch Us Make This RecipePumpkin Cornbread RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Pumpkin Cornbread is my favorite twist on two fall classics – pumpkin bread and honey cornbread. It’s part cozy, part hearty, and totally satisfying. Here’s why I keep making it on repeat: Moist and Tender Texture: It’s got all the crumbly goodness of classic cornbread, but the pumpkin and yogurt keep it extra moist. Cozy Fall Flavor: Cinnamon, ginger, nutmeg, and cloves make this feel like pumpkin bread meets savory cornbread. It’s warm, spiced, and just sweet enough, a lot like our Sweet Potato Cornbread. Perfect with Chili: We love serving it with a big bowl of chili or soup. Easy One-Bowl Prep: You don’t need any fancy tools or mixers here. A Seasonal Staple: This has become my go-to cornbread from September through Thanksgiving. It’s just right for fall dinners, holiday spreads, or cozy weekends at home. Key Recipe Ingredients Pumpkin Purée – Adds rich moisture and classic fall flavor while keeping the crumb tender and soft. Greek Yogurt – Provides creaminess and a subtle tang that balances the sweetness and helps create a moist, fluffy texture. Brown Sugar – Lightly sweetens the cornbread and enhances the warm spice flavors with a hint of molasses. Cornmeal & Flour – This duo delivers the perfect balance of rustic texture from the cornmeal and soft structure from the flour. Warm Spices – A mix of cinnamon, ginger, nutmeg, and cloves gives the cornbread its cozy, spiced flavor that pairs perfectly with fall meals. Butter & Eggs – Melted salted butter adds richness, while the eggs bind everything together and help the bread rise evenly. Substitutions And Variations Here are some of our favorite substitutions and variations: Flour Options: All-purpose flour keeps the crumb light, but you can replace half with whole wheat flour for a heartier version. Sweetener Alternatives: Light brown sugar brings a warm, molasses flavor, but you can use maple syrup or honey for a more natural sweetness. Add-Ins: Fold in a handful of chopped pecans, dried cranberries, or corn kernels for extra flavor and texture. Step-By-Step Recipe Instructions Whisk pumpkin, yogurt, sugar, eggs. Whisk flour, cornmeal, spices separately. Fold dry into wet gently. Pour into greased pan. Bake for about 27 minutes. Cool, slice, and serve warm. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Pre-Mix Dry Ingredients: Combine all your dry ingredients in a bowl the day before. Store it covered on the counter so you’re ready to go when it’s time to bake. Make Entirely Ahead: Pumpkin Cornbread holds up beautifully when made a day in advance. Once it’s completely cooled, cover it tightly with foil or transfer to an airtight container. Store at room temperature and warm it slightly before serving for that fresh-baked feel. When I’m torn between baking pumpkin bread or cornbread, this pumpkin cornbread hits the spot. What To Serve with Pumpkin Cornbread Chili We love serving this Pumpkin Cornbread with cozy bowls of Crockpot Chili or White Chicken Chili for the perfect cold-weather meal. It’s also delicious alongside a hearty Butternut Squash Chili for a vegetarian-friendly combo packed with fall flavors. Soup and Stews This cornbread pairs beautifully with Creamy Chicken Wild Rice Soup or a warm bowl of Curry Butternut Squash Soup. It’s also great with comforting mains like Tuscan Style Beef Stew, especially when you use the cornbread to soak up the broth. Holiday Mains Try this Pumpkin Cornbread with your favorite holiday meats like Roast Turkey, Baked Honey Ham, or a rich Tender Pork Ragu. Video: Watch Us Make This Recipe Print Pumpkin Cornbread This Pumpkin Cornbread is tender and tastes outstanding. Make this instead of plain cornbread and see for yourself. It's amazing with melted butter or honey! Course SideCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 27 minutes minutesTotal Time 42 minutes minutes Servings 8 Calories 272kcal Author Amy Dong Ingredients1 cup pure pumpkin puree½ cup whole Greek yogurt½ cup light brown sugar tightly packed¼ cup salted butter melted2 large eggs1 cup all purpose flour1 cup cornmeal1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon baking powder½ teaspoon baking soda½ teaspoon table salt¼ teaspoon ground nutmeg¼ teaspoon ground cloves InstructionsPreheat oven to 375F with rack on lower middle position. Lightly grease a deep dish 9-inch pie pan.In a large bowl, add pumpkin, yogurt, brown sugar, melted butter, and eggs. Whisk to combine well, until smooth and no clumps remain.In a separate bowl, add flour, cornmeal, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves. Whisk to combine well.Using a rubber spatula, fold the flour mixture into the pumpkin mixture just until batter is combined and smooth. Don't over-mix.Transfer mixture into prepared deep-dish pie pan. Bake about 27 minutes, or just until a toothpick inserted in center comes out mostly clean – a few tender crumbs attached are fine.Cool 30 minutes before cutting. Serve with melted butter or honey, if desired. Video Notes Use pure pumpkin puree, not pumpkin pie filling, to keep the flavor balanced and the sweetness just right. Don’t over-mix the batter once dry ingredients are added; mix just until no streaks remain. Bake in a deep 9-inch pie dish or similar-sized round pan for a rustic, sliceable cornbread. Let it cool for 30 minutes before slicing so the crumb sets up properly and slices cleanly. This recipe is part of our Fall Recipes Collection. Serve warm with butter, honey, or a drizzle of maple syrup for the coziest fall side. It’s also great with some Crockpot Chili!   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5005IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg Frequently Asked Questions Can I use canned pumpkin pie filling instead of pumpkin puree? No, use pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which will throw off the balance of this recipe. What’s the best type of cornmeal to use? Go with medium or fine-ground yellow cornmeal. Avoid coarse cornmeal, which will make the texture gritty. Is this sweet like cake or savory like cornbread? It’s lightly sweet with warm spices, but still has that familiar cornbread texture and toothiness. How do I store leftovers? Keep cooled cornbread covered at room temperature for 1–2 days, or refrigerate for up to 4 days. Reheat gently before serving. More to Bake and Eat Pumpkin Soufflé – I make this pumpkin soufflé anytime I want a dessert that feels extra special. It’s soft, airy, and full of warm fall spices. Pumpkin Spice Cookies – These Pumpkin Spice Cookies are packed with pure pumpkin, fall spices, cinnamon chips, and white chocolate chips. They’re soft, chewy, and don’t require any chilling! Pumpkin Chocolate Chip Bread – When you bite into this pumpkin bread you’ll taste molten chocolate chips, fall spices, and pure pumpkin goodness. We love that this recipe uses a whole can of pumpkin so there’s no waste! Pumpkin Cupcakes – These pumpkin cupcakes will have your house smelling like a dream! And we can’t get enough of the whipped cream frosting. The post Pumpkin Cornbread appeared first on Chew Out Loud.

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