Full Flavored Homemade Rosemary Cashews Recipe

Rosemary takes this ultimate bar snack over the top.

This delicious grill roasted, rosemary scented cashews recipe was inspired by a munchie served at the Union Square Cafe in New York City and a recipe by Ina Garten. Once smoked on the grill are perfect as a snack at any backyard BBQ and grilling party or tailgating adventure. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven.

The Union Square Cafe is one of only two restaurants ever to have won all three of the following James Beard Awards: Outstanding Service, Outstanding Wine Service, and Outstanding Restaurant. The other happens to be their sister restaurant, Gramercy Tavern. I have modified the recipe a bit to make it easier, but the result is a delicate, complex, buttery, upscale flavor. Serve these with a buttery chardonnay.

Be sure to visit our "how-to" post on party nuts here to learn more about grill roasted nuts including the best tools for grilling the nuts, suggested ingredients for customizing this and other recipes and so much more!

Average: 2.1 (14 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Placeholder

Rosemary is an unexpectedly delicious addition to these grill roasted candied cashews.

Course. Appetizer. Side Dish. Snack.

Cuisine. American.

Makes. 1 pound

Total time. 1 hour

Cooling time. 24 hours

Ingredients

1 pound raw cashews

1/2 teaspoon powdered rosemary

3 teaspoons dark brown sugar

1/2 teaspoon chipotle powder or cayenne pepper

2 teaspoons Morton's kosher salt

3 tablespoons salted butter

About the rosemary. It is hard to find powdered rosemary, so just take dried rosemary leaves and grind them in a mortar and pestle or put them in a spice grinder or a coffee grinder.

Method

1) Fire up. Preheat your grill/smoker to 225°F in the indirect zone.

2) Cook. Wet the nuts with running water and then put them on a grill topper and smoke for 30 minutes. Flip them once.

3) Prep. Combine the rosemary, sugar, chipotle, and salt in a bowl large enough to hold all the nuts. Melt the butter, pour it into the bowl and mix. Dump in the cashews and mix until coated.

4) Spread on a sheet or plate and let them dry for 12 to 24 hours or else they will leave your fingers buttery. If you don't mind licking your fingers, no need to wait.

5) Serve. After drying, serve the nuts or store in an airtight container.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you help us, we’ll pay you back bigtime with an ad free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us. 

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

Placeholder

1) Try to post your question to the appropriate page.

2) Tell us everything we need to know to help such as the type of cooker and thermometer.

3) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

 

Click to ask questions and make comments