Spicy Rosemary Roasted Cashews
Once I had my Thanksgiving lineup done for the year, I started cooking, and then I realized I still had time for a few more little treats. The first little extra I made were these Chinese Five Spice Snickerdoodles. I always like to put out some savory treats for everyone while we wait for the big dinner, and one of our favorites is snacking nuts. I had already planned to put out some cashews, but then I saw Ina’s recipe for these Rosemary Cashews. All I did was switch out the cayenne for chipotle because I don’t think my kids can handle cayenne. I made a lot, so I put them in the freezer for a special snack anytime. It’s always good to store nuts in the freezer to so the oils don’t go rancid. I don’t think we have to worry about these cashews sitting out so long they go bad, but it would definitely happen with stuff I use for baking, like almonds or raw pecans. It could be months before I needed them, but it’s much more economical to buy them in bulk and store them in the freezer.
These nuts only take about 10 minutes to make, and they will be a welcome change from the regular mixed nuts people usually see.
I would not recommend swapping out the butter for olive oil here because olive oil will not harden at room temperature. The reason for this is butter is a saturated (animal) fat, and olive oil is an unsaturated (plant) fat. This gets into the whole reason we should eat less saturated fat, because think of what it’s doing in your body if it gets hard on the counter. Then think about why we shouldn’t eat hydrogenated fats—i.e. fats that are naturally unsaturated but have been altered (hydrogenated) to become solid at room temperature. Those were supposedly better for you, but now we know that if you want butter, it’s better to just use butter and not margarine. However, fat is fat is fat, and too much of it in any form is a problem. So…eat these nuts! But in moderation. It’s a perfect holiday treat before the New Year.
Total Time: 10 minutes
Difficulty Level: Beginner
20 ounces of cashews
3 tablespoons of chopped fresh rosemary leaves
1 teaspoon chipotle powder
2 teaspoons brown sugar
1-2 teaspoons kosher salt (1 if the nuts already have salt on them, 2 if they do not)
2 tablespoons of melted butter
- Preheat the oven to 375 degrees Fahrenheit. Spread the cashew pieces out on a sheetpan.
- In a large bowl, mix together the rest of the ingredients until with a rubber spatula.
- Toast the cashews for 8-10 minutes. Watch to make sure they don’t burn.
- Toss the nuts with the butter and seasonings, and serve immediately. You can store these in an airtight container for at least a week without refrigerating.
(very lightly adapted from an Ina Garten recipe)