Rosemary Roasted Cashews
Adapted from an Ina Garten recipe
- 1 pound raw cashews
- 1 Tbsp melted butter (unsalted)
- 2 Tbsp fresh rosemary, coarsely chopped
- ½ to 1 tsp dried Piment d’Espelette Pepper (we use our locally grown & produced Boonville Piment d’Ville)
- 1 Tbsp dark brown sugar
- 1 to 2 tsp Kosher salt (to taste)
Preheat oven to 375°.
Line an ungreased baking sheet with parchment paper.
Pour cashews onto the baking sheet, making sure they are evenly distributed in a single layer. Bake for about 10 minutes, until warmed throughout.
Meanwhile, melt the butter and combine with coarsely chopped rosemary, Piment d’Espelette (or d’Ville) pepper, brown sugar, and salt. When the nuts have baked for 10 minutes, remove from the oven immediately and check for doneness. Toast longer if needed, to achieve a golden brown color, but check frequently as nuts can go from toasted to burnt in no time at all!)
When golden brown, toss the cashews with seasoned butter until they are fully coated.
Serve warm to your party guests, or allow to cool, and save in a tightly sealed glass jar for snacking later.