Warm Rosemary Cashews
- Servings: 3 cups
- Difficulty: Easy
- 16 ounces raw cashews
- 2 tablespoons fresh rosemary, chopped (you can substitute dry, but the results will not be as flavorful)
- 1/2 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon butter, melted
Ingredients Print Recipe
Place nuts on baking sheet and bake for 10 minutes or until lightly browned.
Combine all dry ingredients in a small bowl.
Put melted butter in a medium.
When nuts are browned, toss until well coated in butter.
Add dry ingredients and toss until coated. Cool on parchment paper.
Serve warm or at room temperature with a sprig of fresh rosemary for decoration.
Store in an airtight container for up to two weeks. Place a sprig of fresh rosemary in the container to enhance the fragrance.