As the cool winds blow down the length of Lake Michigan, they usher in autumn showers and chilly temperatures. This weekend we are experiencing “lake effect rains” and the cooler temperatures have me searching through my files for all of my favorite “comfort food” recipes.
This irresistible snack is great for a fall tailgate party or family get-together. Roasted cashews mixed with a blend of sweet and spicy ingredients make this crunchy finger-food hard to resist. Nearly everyone that has tried these spiced nuts find them irresistible. Make a couple of batches because they’re usually gobbled up rather quickly.
Sweet and Spicy Roasted Nuts
1 1/2 lbs. cashew nuts
1½ tablespoons butter, melted
2 tablespoons fresh rosemary, finely chopped
2 teaspoons brown sugar
½ teaspoons cayenne pepper
2 teaspoons sea salt
Preheat oven to 375 degrees. Spread cashews in a single layer on a jelly roll pan. Roast the cashews for 8 to 12 minutes, or until lightly toasted and golden brown.
Meanwhile, in a large mixing bowl, combine fresh rosemary, brown sugar, cayenne, and salt; add melted butter, mixing well.Remove the nuts from the oven and carefully add hot cashews to the spice mixture. With a large spoon or spatula fold in the nuts to completely coat with the spice mixture. Cool cashews in a single layer on a piece of foil or parchment. Serve warm or transfer to an airtight container and keep at room temperature for a few days.
(adapted from the Food Network)