All you need is 10 minutes and you’ll have roasted cashews that will wow! I think these are a perfect way to elevate your party nuts. They also make a wonderful daily snack or salad topping.
I was inspired by a friend’s Instagram picture of Rosemary Cashews and decided I had to try them. So I looked up a recipe on Pinterest and found one from Ina Garten on the Food Network. I loosely followed her recipe but adjusted a few of the measurements (i.e. I used only a 1 lb. bag of cashews and added a little more butter and spice—I loved the idea of more cayenne pepper to give them an extra kick). See her original recipe and video here. I really enjoyed the video for the extra tips and story behind the recipe.
- 1 lb cashews
- 2 tablespoons melted butter
- 2 tablespoons coarsely chopped fresh rosemary
- 1 teaspoon cayenne (add less/more depending on your spice level)
- 2 teaspoons brown sugar
- Salt to taste
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper and then place cashews on the tray in a single layer. Bake for about 8-10 minutes (until your nuts are golden brown and warmed through). While nuts are baking, combine melted butter, rosemary, cayenne and brown sugar in a medium bowl. Once nuts are done cooking (and still hot), toss them in the mixture. Add salt to taste.
They taste wonderful warm, but are equally good cold. Just store in an airtight container and enjoy when you need a snack or a fun salad topper.
I haven’t tried any other type of nut, but I’m thinking this same idea would be good with almonds or walnuts. Just saying!
I hope you’ve enjoyed today’s post. I love trying new things and documenting them here for you all to see.