These are my two favorite roasted nut recipes. The Rosemary Roasted Cashews are sweet-hot; the Spiced Candied Nuts are sweet. I like to add to salads with balsamic dressing, crumbled gorgonzola, and dried cherries or golden raisins.
Author: Rosie and Rita
4tsp.finely chopped fresh rosemaryseveral large stems
2tsp.packed dark or light brown sugar
1/4tspcayenne pepperor more if you like more heat
Heat oven to 350°F.Spread 1 pound raw whole cashews (about 3-3/4 cups) on a baking sheet. (Rosie lines the baking sheet with parchment paper for easy transfer of the hot nuts off the pan). Roast for 15-20 minutes, turning several times until golden brown.
While the nuts are roasting, chop the rosemary very very finely.
Melt the butter in a large bowl and stir in the rosemary, brown sugar, salt, and cayenne.
The rosemary mixture will look a little dry; that's ok. Add hot cashews to the bowl as soon as they are toasted. Stir and stir until cashews are cool and coated with the herb mixture. The trick is to stir while the nuts are still hot so the rosemary sticks to them.
Let cool completely in the bowl. Store in airtight container. Keeps well several weeks, but you probably won’t have that long!