Sweet Heat Roasted Rosemary Cashews
Sweet Heat Roasted Rosemary Cashews are a true show stopper. If the sweetness from the brown sugar melded with the nuttiness of roasted cashews wasn't enough, the subtle heat that hits you on the back end from cayenne pepper will instantly have you reaching for another handful.
Equipment
- 1 sheet parchment paper
- 1 sauce pan
- 1 sharp knife or scissors
Ingredients
- 1 lb unsalted cashews like these
- 2 T butter
- 1 tsp cayenne
- 2 tsp coarse salt divided
- 2¼ Tbsp brown sugar (light or dark)
- 2 Tbsp fresh rosemary coarsely chopped
Instructions
- Preheat oven to 375 degrees.
- Line a rimmed baking sheet with parchment paper. Add cashews in a single layer to pan leaving a little space between nuts as to not overcrowd them. Roast 8-10 mins or until slightly golden brown. Tip: Open oven at the halfway point. Give the baking pan a little shake or stir, and rotate it 120 degrees so the nuts in the back of the oven become the the nuts towards the door. This will help all of your cashews roast evenly and prevent burning.
- While nuts are roasting, rough chop your fresh rosemary. I like to do this first as it tends to always take me more time to do than I think it will, and I don't want to scorch the butter while I am distracted by chopping. Tip: I find it easiest to use sharp scissors or kitchen shears to snip the rosemary right off stem into small a small chop.
- Set chopped rosemary aside and melt 2T butter in a small saucepan over medium-low heat. Stir in 1t cayenne, 1t of the coarse salt , 2 1/4 T brown sugar, and 1T chopped rosemary (keep the other 1T to the side).
- Remove cashews from oven and transfer to a large bowl. While they are still warm, pour the melted butter mixture over top and stir until all of the nuts are evenly coated. Sprinkle the remaining 1t of salt and 1T of chopped rosemary over top, and give everything one last toss to combine.
- Transfer to a serving dish with a spoon and serve warm, or let cool and serve later at room temperature.
- Store in an airtight container or a mason jar in a cool, dry place for up to two weeks.
Notes
I love to give these nuts as holiday or hostess gifts. Pack nuts in clear cellophane treat bags like these, and tie with a ribbon. If I have extra rosemary, I'll tie a sprig of that into the ribbon as well.
Looking for more fun appetizer ideas? I've got you covered...
Rotel Sausage Dip
Bacon Wrapped Little Smokies
BLT Bites
Nutrition
Serving: 0.25cupCalories: 176kcalCarbohydrates: 10gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 4mgSodium: 306mgPotassium: 194mgFiber: 1gSugar: 3gVitamin A: 103IUVitamin C: 0.3mgCalcium: 13mgIron: 2mg
Tried this recipe?Let us know how it was!
