This recipe is great for a quick appetizer or snack- it takes less than ten minutes on the stove top, then toss the nuts with the spices, herbs and salt, and you’re done. The title says cashews, but walnuts work very well, or a combination of whatever raw nuts you have on hand. The mix ingredients can be modified, more or less salt, chili powder etc.
2 Cups raw nuts: whole cashews, walnuts, filberts, Brazil nuts etc
2 Tbsp unsalted butter
1/2 tsp sea salt
1 tsp sugar
1 tsp chili powder. Paprika can work, cayenne is hotter.
1 tsp dried rosemary
1 tsp dried thyme
In a medium bowl, mix the salt, sugar, chili and herbs, and set aside. Using a heavy skillet, melt the butter over a medium flame and then add the nuts. Stir to keep the nuts from scorching and adjust heat as necessary. When some of the nuts have browned slightly, and the rest are thoroughly heated, spoon the nuts into the bowl with the herb/chili mixture. Toss well, until the nuts are coated with the herb/chili mixture. The nuts can be served warm, but also keep well in a covered container, and the flavors develop over a day or two.
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