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Roasted Cashews with Rosemary

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"I love a little lagniappe nibble at a bar. You know you're in a swanky place when they bring you a silver bowl of nuts with your drink. But, buddy, when they bring the silver bowl and it has three divided sections offering a trio of different kinds of nuts you can assure yourself you have hit it big time. Even so, I'd take these seasoned cashews in a paper cup over those any day."

List of Ingredients

â—¦ 1½ pounds raw whole cashews (about 5 cups)
â—¦ 1 ounce (2 tablespoons) unsalted butter
â—¦ 1½ tablespoons light brown sugar
â—¦ 3 tablespoons chopped fresh rosemary
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon cayenne pepper


Recipe

Preheat the oven to 375° F.
Spread the cashews in a single layer on a greased rimmed baking sheet. Bake until roasted, about 5 minutes. Remove the nuts from the pan.

Melt the butter with brown sugar in a Dutch oven or stockpot over medium, and cook, stirring constantly, just until the sugar has dissolved, about 3 minutes. Remove the pan from the heat; stir in the rosemary, salt, and cayenne pepper.

Add the cashews to the brown sugar mixture in the Dutch oven, and toss to coat. Spread the cashews in a single layer on baking sheet. Bake until light brown, 6 to 8 minutes, stirring occasionally. Cool completely, about 20 minutes. Serve alone as a snack or over salads as a crunchy garnish.


Makes about 5 cups