First, before I get to the recipe, I had to share. If you don’t already use Ebates, now is the time to join! For a few more days, they have 16% cash back on over 150 stores. Some of the stores I will be browsing are JC Penney (they have great deals on clothes for Davis; I bought him 4 pairs of Carter’s pajamas recently for less than $24, and I got cash back) and Ulta. Ulta also has a 20% off coupon, so it’s a great time to buy one of your more expensive cosmetic products. I got a check from Ebates yesterday for $85, so I felt like this was a fitting time to spread the word! And y’all know that if you have toddlers at home, it is much easier to shop online!
Okay, now onto the recipe…
I made a version of these nuts for church recently, and couldn’t wait to make them again! They are a little sweet and a little spicy. And so very addicting! I brought them to my parents’ house for our Mother’s Day lunch on Sunday, and also used some on a kale salad that I made (will share that recipe tomorrow).
Rosemary Roasted Cashews and Almonds
- 2 c raw almonds
- 2 c raw cashews
- 2 Tbsp unsalted butter, melted
- 3 Tbsp chopped fresh rosemary
- 2 1/2 tsp kosher salt
- 1 Tbsp + 1/2 tsp light brown sugar
- 3/4 tsp cayenne pepper
Heat oven to 375. Toss almonds and cashews together in a large pan. Roast for 10-12 minutes.
While the nuts are cooking, melt the butter. Add the rosemary, salt, brown sugar, and cayenne to the butter and mix well.
When the nuts are finished, remove from the oven, and immediately pour the butter and spice mixture over the nuts. Toss well until the almonds and cashews are evenly coated.
These can be served warm, or eaten later at room temperature. Store in a tightly sealed container.