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“These seasoned nuts are so good, it’s hard to stop eating them,” reports Jean Voan of Shepherd, Texas. “I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch anytime.” TIP: Package a batch in a festive tin to give as a hostess gift.
This recipe is:
Quick
Nutritional Facts 1 serving (1/3 cup) equals 273 calories, 24 g fat (7 g saturated fat), 11 mg cholesterol, 425 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Spicy Cashews in Quick Cooking November/December 2005, p13
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Reviewed on Jun. 29, 2010 by cyounce
I have made this recipe numerous times for holidays, parties, snacking, etc. and it is always very popular. I've been asked for the recipe many times.
Reviewed on May. 04, 2009 by Motorhomegal
Here is another quick, delicious variation for roasted cashews. It was NOT my original recipe...can't remember now where I got it, but enjoy: ROSEMARY CASHEWS 1 1/4 pounds cashew nuts 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon melted butter Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through and lightly browned. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Here is another quick, delicious variation for roasted cashews. It was NOT my original recipe...can't remember now where I got it, but enjoy:
ROSEMARY CASHEWS
1 1/4 pounds cashew nuts 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon melted butter
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through and lightly browned. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
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