Appetizers
Honey Roasted Cashews
Description
Snacks are critical year-round in our home. They sustain me while I wait for dinner, satisfy mid-afternoon cravings, and are always the hit of a party. Especially if I’m serving these sweet and smoky Honey Roasted Cashews.
Ingredients
- ¼ cup honey
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt plus an additional pinch
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional, for spicy version
- 2 cups raw whole cashews about 10 1/2 ounces
- 2 teaspoons finely chopped fresh rosemary leaves
Directions
- Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the honey, oil, paprika, salt, and cayenne.
- Add the cashews and with a rubber spatula, fold gently until all of the cashews are evenly coated. Add 1 teaspoon of the rosemary and fold again.
- Spread the nuts into a single layer on the prepared baking sheet. Bake for 13 to 18 minutes, tossing the nuts every 5 minutes to ensure they cooked evenly. DO NOT WALK AWAY as they nuts can easily burn. Check frequently starting at the 10-minute mark. The nuts should look glazed and golden brown and smell deeply toasted.
- Remove from oven and immediately sprinkle with a few extra pinches of kosher salt and the remaining 1 teaspoon rosemary. Toss again to combine.
- Serve the nuts warm, or let cool and serve at room temperature. Break the nuts apart if they stick together. Enjoy!
