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Spicy Rosemary Cashews

Yields1 ServingPrep Time5 minsCook Time21 minsTotal Time26 mins

Homemade roasted nuts make entertaining a little more special. They're also great for a snack or road trip. If you like it sweet and spicy, you will love these spiced cashews.

Spicy Rosemary Cashews Main 1

 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
1

Pre-heat the oven to 350 degrees F.

2

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.

3

Finely chop the rosemary if you haven’t already.

4

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.

5

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.

6

Add the sauce to the mixing bowl with the toasted cashews and quickly toss them until they are evenly coated.

7

Transfer the coated cashews back to the baking sheet with parchment paper and bake them for another 6 minutes.

8

Remove them from the oven and let cool for 20 minutes and seal them in an airtight container.

9

They will last about 3 weeks stored this way.

Nutrition Facts

Servings 1