Spiced Cashews November 1, 2010Posted by Angela @ Making Food for Friends in appetizers, vegetarian.
Everyone has one recipe that people ALWAYS ask for, without fail. Mine is a hand-me-down from my aunt. My aunt first made these spiced cashews a few years back at a holiday gathering and they have quickly become the most-requested recipe in our family. The beauty of these cashews is two fold. First, they are addictively delicious. Second, they take literally minutes to make. I’ve gone home at lunch, made a batch of cashews, and brought them back to work twenty minutes later, still warm and toasty with spices. They keep for days, too. Sure, they are great right out of the oven, but they are just as good as a snack a few days later, provided you keep them in a Ziploc or some sort of air-tight container. Bring a batch to your next gathering and you will have many happy friends. Promise.
1 lb. roasted cashews
2 tbl minced fresh rosemary leaves (it’s best not to try this with dried rosemary–get some fresh sprigs–I usually use at least 3 sprigs)
1 tsp cayenne pepper
2 tsp light brown sugar
1 tbl kosher salt (leave this out if you use salted roasted cashews)
1 tbl unsalted butter, melted
Pre-heat your oven to 350F. Gather your ingredients!
Spread the cashews out in a single layer on a large baking sheet and toast in the oven until warm, no more than 5 minutes. Watch, they burn quickly!
While the cashews are toasting, prepare your spiced butter by melting a tablespoon of butter in the microwave and mixing the melted butter with the cayenne, rosemary, and brown sugar.
Toss the warm cashews in the spiced butter. I find it’s best to put the cashews into the bowl with the spiced butter and stir with a spatula, constantly scraping the sides to make sure all of the butter gets on the cashews. You don’t want to leave any of this behind! You can eat them immediately, or save them in an air-tight container for up to a week.