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Sweet Rosemary

Rosemary Cashews

rosemary cashews

These I spotted on the Lottie and Doof [1] blog and was naturally intrigued. The recipe is an Ina Garten one – someone who is well-known to those Stateside but (until recently at least) not at all familiar to me over here on the other side of the Atlantic pond. This makes quite a large batch, but it’s easily halved.

You’ll need:
  • 450g raw cashews
  • 4 tsp chopped fresh rosemary leaves (increase to 2 tblsp if you’d like a bigger rosemary hit)
  • 2 tsp light brown sugar
  • 2 tsp coarse sea salt (add more if it’s to your taste)
  • 0.5 tsp cayenne pepper
  • 1 tblsp unsalted butter
The Steps:
  • Preheat the oven to 170C (or 160C if fan-assisted)
  • Spread the cashews on a baking tray and place in the oven.
  • Remove when a nice golden colour, which may take about 20 minutes or so. The nuts can burn easily so check them every few minutes and give them a stir around.
  • Meanwhile, remove the leaves from some sprigs of rosemary and chop finely, giving enough for 4 tsp.
  • Melt the butter and add the chopped rosemary, sugar, salt and cayenne.
  • Toss the warm nuts in this mix and serve warm or at room temperature.

Rosemary Sugar

You’ll need:
  • 1 kg granulated or caster sugar
  • 3 or 4 sprigs of fresh rosemary
  • 1 litre screw-top preserving jar
The Steps:
  • Place the sprigs of rosemary in the jar and pour the sugar around them.
  • Seal the jar and leave for 10-12 days, after which the sugar is well-infused with the rosemary scent.
  • Remove the rosemary and keep the sugar for use in fruit crumbles or cakes. Nigella Lawson also suggests using small amounts in meat or tomato sauces for pasta.