Omfg I love cashews.
They're so expensive, but soooo good.
When I was volunteering in Kenya, I bought so many cashews and macadamia nuts because I needed to take advantage of them while they were so cheap! A 200g bag was about 2000 Kenyan Shillings, which is basically $2.50 CAD. WHAT?! So I went nuts (didn't even intend that pun I swear) and bought as much as I could.
Candied nuts are just a great snack to have around. I often neglect to eat while I'm working (professional kitchens are SO busy!) so I like to have these around to snack on to help keep my blood sugar regulated.
This recipe is one of my favourites I've made so far because its PACKED with umami! Sweet yet also savoury, and overall just pleasant to taste. Rosemary and lemon are such a great and traditional marriage of flavours that my palate is so happy to indulge in whenever I give it the chance. I hope you love snacking on these nuts as much as I do!
Rosemary Lemon Candied Cashews
2 C raw cashews
1 tbsp olive oil
3 tbsp honey (or try maple syrup. It's seriously delicious!)
1/2 + 1/4 tsp himalayan sea salt (divided)
1/2 tsp course black pepper
2 tbsp fresh rosemary, finely chopped
Preheat oven to 350°
In a small pan, lightly warm the oil and honey. This just makes it easier to disperse throughout the nut mixture. If you're using maple syrup, skip this step.
Combine all ingredients in a bowl (excluding the 1/4 tsp salt) and mix together well.
Line a baking sheet with parchment paper and evenly spread the nuts.
Bake for about 10-14 minutes or until lightly golden brown. Make sure to stir half way through roasting!
Remove from oven and immediately sprinkle on remaining sea salt and stir again.
Let cool fully and break apart the chunks before transferring to an airtight container.