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, they 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.
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- 1 pound raw cashews
- ½ teaspoon powdered rosemary
- 3 teaspoons dark brown sugar
- ½ teaspoon chipotle powder or cayenne pepper
- 2 teaspoons Morton Coarse Kosher Salt
- 3 tablespoons salted butter
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Fire up. Preheat your grill/smoker to 225°F (107.2°C) in the indirect zone.
- Cook. Wet the nuts with running water and then put them on a grill topper and smoke for 30 minutes. Flip them once.
- 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.
- 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.
- Serve. After drying, serve the nuts or store in an airtight container.
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