A Jerry James Stone Recipe
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Ingredients
- 3/4 pound raw unsalted cashews
- 1 tablespoon hot water
- 1/2 tablespoon butter
- 1/4 cup brown sugar
- 1 tablespoon sea salt
- 1 teaspoon chili powder
- 2 tablespoons minced rosemary
Instructions
- Pre-heat the oven to 350 degrees F.
- Pre-roast cashews: spread the cashews onto a parchment-lined baking sheet in an even layer and roast them for about 15 minutes, until they show a little color. Then transfer the nuts to a large mixing bowl, reserving the paper.
- Finely chop the rosemary if you haven’t already.
- Melt the butter in a small saucepan. Add in the hot water and brown sugar. Bring the mixture to a low simmer to combine them, careful not to over stir.
- Turn off the heat but leave the pan on the burner and mix in the following: chili powder, salt (unless the cashews you are using are salted), and freshly chopped rosemary.
- Add the sauce to the mixing bowl with the toasted cashews and quickly toss them until they are evenly coated.
- Transfer the coated cashews back to the baking sheet with parchment paper and bake them for another 6 minutes.
- Remove them from the oven and let cool for 20 minutes and seal them in an airtight container.
- They will last about 3 weeks stored this way.
