Articles & Recipes

Rosemary Roasted Cashews and Walnuts (diabetes-friendly)

December 27, 2018

This simple holiday favorite will keep your hands full and your guests happy. The dried rosemary adds an unexpected earthy flavor to the crunchy cashew and walnut combo.

Ingredients Makes 2 servings

18 whole cashews 18
14 walnut halves 14
1 tbsp olive oil 15 mL
1⁄2 tsp salt 2 mL
2 tsp dried rosemary, crumbled


  • Preheat the oven to 450°F (230°C)
  • Baking sheet, lined with parchment paper
  1. In a small bowl, combine cashews and walnuts. Add oil and season with rosemary and salt; toss until evenly coated.
  2. Spread nuts on prepared baking sheet. Bake in preheated oven, stirring once during baking, for 5 minutes or until golden brown. Let cool for 5 minutes and serve warm, or let cool completely and serve at room temperature.
Buy raw, unsalted cashews and walnuts for this recipe, not the roasted nuts sold in the snack aisle. Raw nuts are often available in the produce section or bulk section and at natural foods stores. If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe and save half for leftovers. Store leftovers in an airtight container for up to 3 days.


Buy the Book


Imagine being able to eat and enjoy all foods, never having to count carbohydrates again and still effectively managing your diabetes — well, now you can. Whether it’s time to eat breakfast, hit...

Buy Now


View store listing