These Rosemary, Cayenne, and Brown Sugar Cashews are the perfect appetizer to serve with sparkling wine or cocktails. They have a wonderful savory sweetness, and are easy and elegant. The perfect bar snack.
I have a rosemary plant in our little patio that is pretty indestructible. In fact, we have to chop off branches of it to prevent it from taking over everything else. When I feel like a failure in the garden, I just look at the rosemary for a little affirmation.
Rosemary is delicious in so many dishes, such as lamb, roast beef, pork tenderloin, roasted potatoes, chicken, and, of course, bread. It's wonderful combined with lemon or garlic, and it's amazing on these cashews. The cayenne, brown sugar, and kosher salt come together so well with the rosemary without overpowering the nuts.
Have I mentioned that these cashews are pretty amazing? They are delicious served warm, but they're also wonderful prepared in advance. I made them to bring to a French themed pot luck, and had a difficult time leaving them alone before it was time to leave for the party.
Rosemary, Cayenne, and Brown Sugar Cashews
1 pound roasted unsalted whole cashews
2 tablespoons fresh minced rosemary
1/2 tsp cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt or coarse sea salt (I used Diamond Crystal)
1 tablespoon melted unsalted butter
- Preheat the oven to 350 degrees F.
- Spread the cashews out in a single layer on a half sheet pan.
- Bake the cashews for 5 minutes.
- In the meantime, combine the rest of the ingredients in a large bowl. When the cashews are warmed, scoop them into the bowl and toss them with herbed and spiced butter until evenly distributed.
- Serve warm or at room temperature.
Recipe adapted from Ina Garten.