So clearly I’m on a little bit of a nut kick. My favorite types are cashews and pecans, although cashews especially because they’re a bit easier to make into either sweet or savory. Pecans are more of just a sweet nut. But then again….anyways.
My mom bought a lot of rosemary for Thanksgiving. Unfortunately, a lot of that rosemary was not used. Gasp! Whatever shall we do with this rosemary?!?!?
Don’t worry, dear family, for I have a solution. Let’s roast them with nuts and spice em up!
And this happened.
And they are delicious. Plus, they’re perfect to snack on. Wake up hungry but too lazy to eat breakfast? Here ya are. It’s 5pm and dinner isn’t for another hour? Omnomnomnom. It’s midnight and you’re sleepeating? This is what you’ll go to. These would also be awesome for just leaving out at a dinner party; they’ll probably be gone by the end of the night.
This recipe is adapted from Lottie and Doof, link is at the bottom 🙂
Here’s what you need:
- 1 lb/16 oz of roasted unsalted cashews
- 2 tablespoons of finely chopped rosemary
- 1/2 tsp cayenne pepper
- 2 tsp light brown sugar
- 1 tbs kosher salt
- 1 tbs unsalted butter, melted
Preheat oven to 350. Lay the cashews out on a baking sheet and stick them in the oven, just so they can get warm. Leave them in there for about 5 minutes. In the mean-time, mix the rosemary, cayenne pepper, brown sugar, salt, and butter in a bowl. Add the warmed cashews to the bowl, and stir so that all of the cashews are coated. Toss ’em all up. Serve warm, or let cool and store in a ziplock back. Or, you know, eat the whole bowl. That’s cool too.