Cashews toasted to a golden hue then tossed in a buttery blend of spicy heat from cayenne pepper plus a smidge of sweet from dark brown sugar and an herbal note from fresh rosemary.
We love to entertain and frequently have guests over for dinner. I don’t typically load folks up on appetizers beforehand but always like to have something to nibble on with a beverage while I get dinner on the table. My Dad loved to snack on nuts and loved cashews, as does my Engineer. I’ve got a number of recipes for “dressing up” nuts including sweet and savory versions. This recipe brings all those wonderful flavors together.
Start with raw cashews, typically found in with the bulk food items in the markets. And you want fresh rosemary with its floral, earthy note. Add cayenne pepper, dark brown sugar plus kosher salt to make those flavors pop, all blended together in melted butter.
We do tend to like things a bit spicier and a tad sweeter in the South. Though these are really not too spicy you will find a subtle touch of spice that dances playfully with the sweet. This makes a large batch of roasted cashews, but the portions can easily be cut in half…
…though you might want to share with some special friends!
Sweet and Spicy Roasted Cashews
4 tablespoons minced fresh rosemary, about 12 to 14 sprigs
1-½ heaping teaspoons cayenne pepper
6 tablespoons dark brown sugar
4-½ teaspoons kosher salt
2 tablespoons butter, melted
2 pounds raw cashews
In a large mixing bowl stir the minced rosemary together with the cayenne pepper, brown sugar, kosher salt and melted butter.
Place the cashews on rimmed baking sheets, spreading them out into a single layer. Roast for 14 to 16 minutes in a 375-degree oven, stirring every five minutes or so, until the cashews are golden and crunchy. Keep an eye on them as they begin to brown, stirring as needed so they roast evenly.
While cashews are still hot, add them in batches to the butter and sugar mixture. Continue stirring to coat the cashews as they cool.
Add additional kosher salt if needed to suit your taste. Makes 2 pounds spiced cashews.
Sweet and Spicy Roasted Cashews
Equipment
- Rimmed baking sheet
Ingredients
- 4 tablespoons minced fresh rosemary, about 12 to 14 sprigs
- 1-½ teaspoons cayenne pepper, more if you like extra spice
- 6 tablespoons dark brown sugar
- 4-½ teaspoons kosher salt
- 2 tablespoons melted butter
- 2 pounds raw cashews
Instructions
- In a large mixing bowl stir the minced rosemary together with the cayenne pepper, brown sugar, kosher salt and melted butter.
- Place the cashews on rimmed baking sheets, spreading them out into a single layer. Roast for 14 to 16 minutes in a 375-degree oven, stirring every five minutes or so, until the cashews are golden and crunchy. Keep an eye on them as they begin to brown, stirring as needed so they roast evenly.
- While cashews are still hot, add them in batches to the butter and sugar mixture. Continue stirring to coat the cashews as they cool.
- Add additional kosher salt if needed to suit your taste.
