I made some dressed up cashews last summer but didn’t blog ‘em. They were gone really quickly and I knew I had to make them again. I added them to my fall list and made some to bring to one of my Thanksgivings.
1 pound cashews
3 tbs fresh rosemary, chopped
⅓ cup butter, melted
1 tsp kosher salt
Roast cashews for about 3 minutes until nuts have warmed through at 375 degrees.
Mix chopped rosemary with melted butter and add salt.
Stir until well coated and return to oven for 5-7 minutes, stirring occasionally (not 10 minutes like I did).
They were a bit stickier than last time but very tasty. I cooked them on my Silpat which I adore. Even with this sticky rosemary mixture baked the cleanup takes 2 seconds. Nice, right? I could be their spokesperson (and I’m willing to…sign me up!!)
Make these and watch the disappearing act.