Monday, January 2, 2012

Roasted Rosemary Cashews

My neighbor introduced me to this recipe. It is from Ina Garten.  I did not roast the nuts long enough so make sure you leave them in the oven until they are a nice golden brown.  The taste is a tiny bit spicy but also a little sweet. The rosemary adds a really nice flavor to the sweet and spicy. 

Rosemary Roasted Cashews
1 1/4 pounds of of whole cashew nuts
2 Tbsp of coarsely chopped fresh rosemary leaves
1/2 tsp cayenne
2 tsp dark brown sugar
2 tsp kosher salt
1 Tbsp melted butter

Preheat oven to 375 degrees.   Place nuts on an ungreased baking sheet and bake for about 10 minutes until they are golden brown. Meanwhile, combine the rosemary, pepper, sugar and butter in a large bowl.  Toss the warm nuts with the rosemary, cayenne, brown sugar, salt and butter in large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Mix it well to ensure all nuts are coated evenly.  Serve warm.  These are still good at room temperature so they can be mixed prior to a party and put into dishes.  Garnish with fresh rosemary sprigs and use a small spoon for serving. 

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