Candied Rosemary Cashews

These sticky nuts with balsamic vinegar and rosemary have an Italian flare.

1/2 c packed brown sugar
2 T vegetable oil or butter
2 T balsamic vinegar
4 tsp dried rosemary
2 tsp thyme
1/8 tsp fresh ground black pepper
1/4 tsp Faith’s Special Spice Mix
16 oz bag roasted cashews, lightly salted, available at Trader Joe’s

Line baking sheet with foil; coat with nonstick cooking spray.

In a large skillet, combine brown sugar, oil (or butter), vinegar, and spices. Cook and stir over medium heat until blended. Add cashews.

Stir 6 to 10 minutes until cashews are fragrant and lightly toasted. Cashews should be well coated with the sticky glaze.

Spread glazed nuts out on prepared pan to cool. Separate nuts. Break into small clusters. Store in airtight container up to 3 weeks.

Cook’s Notes: You’ll want to separate these as much as possible before they cool. As I discovered, if you put the warm nuts into a box and take them to work, they will fuse together into a solid mass. You can then separate them again, but they are very sticky. Tasty, but they do love to stick together.

Variation: You can also use raw pecans, almonds, walnuts, or macadamia nuts in this recipe. If you use unsalted nuts, add 1/2 tsp salt.


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