Ina Garten Roasted Rosemary Cashews Recipe
Roasted Rosemary Cashews are warm, buttery cashews tossed with fresh rosemary, cayenne pepper, brown sugar, and salt for a perfect balance of sweet, savory, and spicy flavors. Ina Garten’s recipe takes minutes to prepare, making it an effortless yet impressive addition to any occasion.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Roasting and Tossing
- Cuisine: American
Ingredients
Scale
- 1 pound roasted unsalted cashews
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon cayenne pepper
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Chop the rosemary: Finely chop the fresh rosemary and set it aside.
Step 2: Roast the Cashews
- Spread on a baking sheet: Place the cashews in a single layer on a baking sheet.
- Warm the cashews: Roast in the preheated oven for 5–10 minutes, or until they are warm and fragrant.
Step 3: Toss the Cashews with Seasoning
- Combine the seasonings: In a large mixing bowl, combine the melted butter, chopped rosemary, cayenne pepper, brown sugar, and salt. Stir until well mixed.
- Add the warm cashews: Toss the roasted cashews in the seasoning mixture, ensuring they are evenly coated.
Step 4: Serve
- Transfer to a serving dish: Pour the seasoned cashews into a serving bowl.
- Serve warm or at room temperature: These cashews taste best when served warm but can also be enjoyed at room temperature.