Rosemary Roasted Cashews

Recipe View 5 mins Preheat your oven to 375°F (190°C). Spread the cashews in a single layer on a baking sheet. (5 minutes)

Recipe View 10 mins Toast the cashews in the preheated oven until they are fragrant and lightly golden, about 8-10 minutes. Keep a close eye on them to prevent burning. (10 minutes)

Recipe View 3 mins While the cashews are toasting, whisk together the chopped rosemary, melted butter, dark brown sugar, kosher salt, and cayenne pepper in a large bowl until well combined. (3 minutes)

Recipe View 2 mins As soon as the cashews are out of the oven, immediately add them to the bowl with the rosemary mixture. Toss thoroughly to ensure each cashew is evenly coated. (2 minutes)

Recipe View 1 mins Spread the coated cashews back onto the baking sheet in a single layer. (1 minute)

Recipe View 5 mins Return the baking sheet to the oven and bake for another 3-5 minutes, or until the coating is caramelized and fragrant. Watch carefully to prevent burning. (5 minutes)

Recipe View 30 mins Remove from the oven and let the rosemary roasted cashews cool completely on the baking sheet. As they cool, the coating will harden and become delightfully crunchy. (30 minutes)

Recipe View Once cooled, store in an airtight container at room temperature for up to a week. The flavor intensifies as they sit!