Rosemary and Chili-Spiced Cashews

By bakers_delight85

Ingredients

• 1 Tbsp. unsalted butter
• 2 cups (about 10 ounces) roasted unsalted cashews
• 2 tsp. sugar
• 1 tsp. chopped fresh rosemary
• 3/4 tsp. kosher salt
• 1/2 tsp. chili powder

Preparation

Step 1

Melt the butter in a medium skillet over medium heat. Add the cashews and toss to coat. Sprinkle the sugar, rosemary, salt and chili powder over the cashews and cook, tossing, until fragrant, 2 to 3 minutes.
Let cool, then store in an airtight container for up to 2 weeks.