Ina’s Roasted Rosemary Cashews have a salty, sweet and spicy flavor that envelops each nut to create a delicious and crunchy bite. This 5 ingredients recipe is a wonderful snack to serve with holiday cocktails. They have just enough spiciness to make it interesting without overwhelming a delicate palate.
INGREDIENTS
- 1 pound roasted & unsalted whole cashews
- 2 tablespoons fresh rosemary, finely chopped
- ½ teaspoon cayenne pepper
- 2 teaspoons dark brown sugar, packed
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter, melted
DIRECTIONS
- Place oven rack in the center of the oven, and preheat to 375°F. Line a baking sheet pan with parchment paper, and set aside.
- Add cashews to prepared baking sheet pan, and spread into a single layer. Bake for about 6 to 8 minutes until warmed through (see Note #1). While the nuts are baking, prepare the mixture.
- Finely chop rosemary, and add to a medium heat resistant mixing bowl. Then add cayenne pepper, brown sugar, and salt, and mix together. Melt butter (see Note #2), then add to the herb mixture, and stir to combine.
- As soon as the nuts are ready, add them to the herb mixture. Using a silicone spatula, toss to thoroughly coat each nut with the mixture. Allow to cool slightly before serving (about 15 to 30 minutes - nuts will be very hot). Can be served warm or at room temperature.
NOTES
- Do not overbake, as these nuts are already roasted. They just need to be heated until warm and some of the oils start to release. Have your other ingredients mixed and ready to toss, as soon as the nuts are ready and hot from the oven.
- Timing is important, so make sure the butter and herb mixture is hot when you toss in the nuts. It will be easier to coat the nuts.
- Recipe can be made ahead of time. Once completely cooled, store in an airtight container at room temperature for up to 5 days.
- Makes 14 servings (about ¼ cup per serving).
