These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted
DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
I add the melted butter at the last few seconds before taking the nuts out of the oven.
Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
- 1-1/4 C cashews
- 1-1/4 C almonds
- 1-1/4 C macadamia nuts
- 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
- 4 (heaping) tsp brown sugar
- 2 tsp salt
- ¼ tsp cayenne
- 1-1/2 Tbs vegan margarine, melted
- Preheat oven to 375. Spread the nuts on a large baking sheet.
- Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
- I add the melted butter at the last few seconds before taking the nuts out of the oven.
- Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
