Sweet and Spicy Roasted Cashews
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.
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.