Roasted Cashews with Rosemary
Votes: 5
Time: 15 min.
Complexity: easily
Quantity: About 3 tbsp.
Complexity: easily
Quantity: About 3 tbsp.
Ina Garten's elegant cashews require just a handful of ingredients. She recommends tossing the nuts with rosemary and brown sugar while they're still hot, preventing the ingredients from sticking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g cashew nuts
- 2 tablespoons chopped fresh rosemary leaves
- 0.5 tsp cayenne pepper
- 2 tsp dark brown sugar
- 2 teaspoons coarse salt
- 1 tbsp melted butter
We recommend
Recipes with similar ingredients: cashew nuts, rosemary, ground cayenne pepper, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the nuts on an unlined baking sheet and bake for about 10 minutes, until warm. Meanwhile, combine the rosemary, pepper, sugar, salt, and butter in a large bowl. Toss the nuts with the mixture until completely coated. Serve warm.
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