Garlic Rosemary Roasted Cashews

By peridot728

Ingredients

• 2 2 2 cups roasted and lightly salted (or unsalted) cashews
• 2 2 2 cups roasted and lightly salted (or unsalted) cashews
• 2 2 2 cups roasted and lightly salted (or unsalted) cashews
• 2 2 2 tsp brown sugar
• 2 2 2 tsp brown sugar
• 2 2 2 tsp brown sugar
• 1 1 1 tsp garlic powder
• 1 1 1 tsp garlic powder
• 1 1 1 tsp garlic powder
• 1 1 1 tsp onion powder
• 1 1 1 tsp onion powder
• 1 1 1 tsp onion powder
• 1 1 1 tsp smoked paprika (smoked version provides depth of flavor)
• 1 1 1 tsp smoked paprika (smoked version provides depth of flavor)
• 1 1 1 tsp smoked paprika (smoked version provides depth of flavor)
• 3/4 3/4 3/4 tsp table salt
• 3/4 3/4 3/4 tsp table salt
• 3/4 3/4 3/4 tsp table salt
• 1 1 1 Tbsp chopped fresh rosemary leaves
• 1 1 1 Tbsp chopped fresh rosemary leaves
• 1 1 1 Tbsp chopped fresh rosemary leaves
• 1 1 1 Tbsp melted salted butter
• 1 1 1 Tbsp melted salted butter
• 1 1 1 Tbsp melted salted butter

Preparation

Step 1

Preheat oven to 350F with rack on middle position.

Lay cashews in a single layer evenly onto an ungreased baking sheet. Roast 5 minutes; watch so they don’t burn. Be sure to remove cashews from oven immediately when done.

While cashews are roasting, quickly whisk together all remaining ingredients in a bowl. Add warm cashews to the bowl and toss thoroughly to combine well; ensure all nuts are coated evenly.

Serve warm. Leftovers can be kept in airtight container at room temp for a couple of weeks.