I've been making these rosemary cashews for many years now and they are always such a big hit with everyone. The recipe was originally inspired by a similar one from Ina Garten. I made it a bit different by adding more butter and brown sugar and switching up the roasting process in the oven a bit.
They are the perfect nibble to have on hand at a cocktail party or to bring in a pretty package as a hostess gift. They never disappoint and are almost like cashew brittle because of the way the brown sugar caramelizes in the oven. I think it does make a difference, so make sure to use fresh rosemary if possible. Feel free to adjust or leave out the cayenne pepper, but it's worth the risk!
2 tablespoons butter
2 tablespoons brown sugar (generous)
2 tablespoons rosemary (fresh, chopped fine)
½ tsp. sea salt
1 tsp cayenne pepper
I pound roasted salted cashews
· Preheat oven to 375 degrees F.
· Melt the butter, brown sugar, salt, cayenne pepper, and rosemary in a saucepan over medium heat until just melted.
· Add the cashews and stir to coat well. Remove from heat.
· Place the cashews on a baking sheet covered with parchment.
· Bake in the oven for 8-10 minutes (watch closely so they do not burn).
· Remove from oven and let cool.
· Use a spoon to break apart the sugar and nuts and place them in a container.
Happy New Year everyone and Vincenzo and I hope to see you and cook together in 2024! Cheers to a beautiful new year and many celebrations of food to come!