Ina Garten gets all the credit for this awesome recipe! These nuts are based on the bar mix at Union Square Cafe in NYC, which uses mixed nuts in their recipe. I started making these a few years ago, and a whole batch has been known to disappear in one night! I highly recommend doubling the batch – these will keep well in an air-tight container for several days.
Ina’s original recipe calls for raw cashews, but they can be difficult to find and you need to roast them longer in your oven. I will be a large container of roasted and salted cashews – Costco and Aldi sell great ones at a fantastic price – and just warm them in the oven for a shorter time and omit the salt. Recipe below takes this into consideration, but if you start with raw cashews, make sure you add some salt!
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Ingredients
1 1/4 pound cashews
2 tablespoons fresh rosemary, minced
1/2 teaspoon cayenne
2 teaspoons brown sugar
1 tablespoon butter, melted
2 teaspoons salt (optional)
Directions
- Preheat oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 5 minutes until they are warmed through. While nuts are warming, combine the rosemary, pepper, sugar, salt and melted butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Spread on wax paper to cool and allow the rosemary mixture to adhere well.
- Can be served warm or stored in a container for several days.