Sweet and Spicy Rosemary Cashews

Preheat oven to 375 F and spread cashews in one layer on a rimmed baking sheet. While the oven preheats and the cashews roast, you’ll have plenty of time to gather and prep the remaining ingredients. Bake cashews for 8 to 12 minutes, shaking the tray or stirring once halfway through. Raw cashews take slightly longer and should be light golden before taking out of the oven.

Melt butter in a small dish in the microwave (in 30 second intervals at 50% power) and allow to cool slightly while continuing.

In a large mixing bowl, combine rosemary, brown sugar, cayenne, and salt. Right after taking the cashews out of the oven, add melted butter to the spice and sugar mixture and stir to combine, until the sugar is slightly dissolved. Carefully add hot cashews, and fold with a large spoon or spatula to coat cashews. Cool cashews in a single layer on a piece of foil or parchment. Serve shortly after, or transfer to an airtight container and keep at room temperature for a few days.

Notes:
1. This preparation is also delicious with almonds, walnuts and pecans. For the later two varieties, increase quantities slightly so there is enough coating to sink into the nooks and crannies of the nuts.
2. Brown sugar will substitute for dark brown sugar, but the flavor will be more noticeably sweet.
3. Adapted from Ina Garten.