Thursday, January 6, 2011

Rosemary Roasted Cashews

Ok, these didn't come out as pretty as I had hoped, but they are pretty stinking fabulous, so you should totally make them and try them out. They're very easy and a lovely blend of sweet and spicy.

First things first - take some cashews (about a pound) and toast them for about 10-15 minutes.

1 Tbsp. Butter, melted
1 tsp. Dark Brown Sugar
1/2 tsp. Cayenne
2 tsp. Salt
2 Tbsp. Rosemary

Mix all that stuff together and toss the hot nuts with it. That's it. Let them cool a bit and eat them up. They're better while they're still a little warm (but not bad leftover at all!)

I served these in my fabulous wooden bowl and they were a huge hit. They will keep well in a sealed container (if you can keep your mits out of them!)

My grocery store had some raw, unsalted cashews with their healthy foods, but if you can't find anything but the ones that are already roasted and salted, I wouldn't worry about it too much. You probably just want to leave out the salt in the recipe and make sure you don't toast them so long as to burn them!



    I'm pretty sure I can vegan that recipe up (where it says butter, I'll use canola oil. Loses flavor, but yeah), and I LOVE cashews. Thank you for sharing it, Sandy!

  2. We love all things with cashews! This looks fantastic! Happy New year, Sandy!