Spicy Rosemary Cashews

The recipe is pretty simple and it disappears fast! The price of cashews is the only thing holding me back from making this every week. 

These spicy Cashews make a great appetizer, lunch box addition, or topping for ice cream.

 

Ingredients

• 1 lb. cashews (raw, roasted, or even salted will work)
• 2 T butter
• 3 T fresh finely chopped rosemary
• 2 t dark brown sugar 
• ½ t cayenne pepper
• 2 t Kosher salt

Take the leaves off the rosemary stems and chop them up very fine.  Add the chopped rosemary and dry ingredients into a small bowl.  Melt the butter and pour it over the raw cashews.  Toss.  Add the bowl of dry ingredients to the butter coated nuts and keep tossing the nuts around until fully coated.

Bake the seasoned cashews in a 350* pre-heated oven.  I bake mine for 10 minutes then move the nuts around and bake them for another 5 minutes.  You don't want the nuts to burn.  You want to see a nice caramel brown color throughout.  Store them in a sealed container for a few days at room temperature or 2 weeks in the refrigerator.