Roasted Rosemary Cashews


Fragrant and slightly spicy, these nuts are perfect to serve guests as an appetizer or snack at your holiday party. And they’re a snap to make.

ingredients.

  • 1 1/4 lb cashews
  • 2 T. coarsely chopped fresh rosemary leaves
  • 1/2 tsp. cayenne pepper
  • 1 T. dark brown sugar
  • 2 tsp. kosher salt
  • olive oil

directions.

  1. Preheat oven to 375 degrees.
  2. Place nuts on ungreased baking sheet and bake about 10 minutes until warmed through. Meanwhile, combine rosemary, cayenne, sugar, salt and a tablespoon of olive oil in a large bowl. Toss warm nuts with rosemary mixture until nuts are completely coated. Serve warm.

Here’s what I said about these back in 2011:

Even my sister liked these! She even took a Ziploc baggy full to take on the plane with her. And she rarely eats anything I make.

The second time I made them I changed the recipe slightly. Originally I tossed these in butter. I updated the recipe to make it healthier by tossing with olive oil. I also coated the nuts in the seasoning prior to baking. I did this by shaking it all together in a ziploc baggy with a wee bit of olive oil. Then I baked them at 350 degrees for about 20 to 25 minutes and while still warm, tossed them back in the bag and shook again. Then I seasoned them with additional salt.

Recipe rating: 

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