Last week, my co-worker Catherine shared some spicy cashews with me. During my usual mid-afternoon office snack attack, I nibbled on a couple. And a couple more. And pretty soon, the entire portion—a generous handful—had disappeared in one sitting. Oops. I immediately emailed her to thank her: “They’re so delicious, and I’m pretending they’re healthy, too! Did you make them??”
Naturally, she had. Catherine, who has her own blog, A Gluten-Free Guide, was kind enough to share her recipe for Gluten-Free Rosemary Roasted Cashews with me and I made them myself a few days later for a party. They’re a little bit sweet, a little bit spicy, and have lots of rosemary goodness in them. Plus, they take less than 15 minutes to make and are incredibly easy to whip up for a quick snack. Everyone raved about them. Here’s my version.
Spicy Rosemary Roasted Cashews
1 pound raw cashew nuts
3 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne (I used chili powder because that’s all I had)
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
1. Preheat the oven to 325 degrees F.
2. Place the nuts on an ungreased baking sheet and bake for 8-10 minutes, until they are warmed through.
3. Meanwhile, combine the rosemary, cayenne or chili powder, sugar, salt and butter in a large Tupperware container with a lid. Place the warm nuts in the container with the rosemary-butter mixture, secure the lid, and shake until the nuts are completely coated. (Alternatively, you can just combine the nuts and the rosemary-butter mixture in a large bowl and stir thoroughly. The shaking method is more fun though.) Serve warm or at room temperature. If serving at room temperature, make sure to stir the nuts again before serving.
Happy holidays, everyone! What’s your go-to party appetizer or holiday must-serve recipe?