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Sunday, May 1, 2016

Herb Garden Recipe: Rosemary Heat Cashews

Hi guys!

The rosemary plants I'm growing are not yet ready to use, but I can't wait to share this recipe with you. It works perfectly with dried rosemary, so using store-bought is great. If you have a big enough rosemary plant, harvest it fresh!

This is a spicy snack that makes a great gift (do you need a teacher gift this month?) or part of an appetizer spread, or just to snack on constantly until they're gone.

Rosemary Heat Cashews
Ingredients:
1lb raw, unsalted cashews*
2 Tbsp melted butter or coconut oil
2 Tbsp dried rosemary (or 2 tsp fresh rosemary)
1 Tbsp maple syrup
1 Tbsp brown sugar
2 tsp salt
1/2 tsp cayenne pepper

*If you only find roasted cashews, no problem. Just skip Step 2. 
If your cashews are presalted, don't add more salt.

Instructions:
Step 1. Preheat oven to 375 degrees Fahrenheit. 


Step 2. Spread the cashews on a parchment-lined baking sheet, in a single layer. Roast for 10 minutes.


Step 3. While the nuts are in the oven, mix the remaining ingredients together in a large bowl.


Step 4. Remove the cashews from the oven and add to the other ingredients. Mix well to coat the nuts. 

Step 5. Return the nuts to the lined baking sheet, in a single layer. Place them in the oven to cook for 5 - 8 more minutes. Remove from oven and let cool.


Hot nuts have a strange, chewy texture, but they will be crunchy as soon as they cool off. 

Step 6. If you don't eat them all right away, store them in an airtight container. 

The balance of flavors in this snack is so nice! I hope you'll give it a try.

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