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Pack in the Flavor With These Full Flavored Homemade Rosemary Cashews

A pile of lightly glazed cashews

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.

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!

Union Square Rosemary Scented Cashews Recipe


A pile of lightly glazed cashews
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.14 from 15 votes
Rosemary is an unexpectedly delicious addition to these grill roasted candied cashews.

Course:
Appetizer
,
Side Dish
,
Snack
Cuisine:
American

Makes:

Servings: 1 pound

Takes:

Prep Time: 1 hour
Cooling Time: 1 day

Ingredients

  • 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
Notes:
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.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

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

Method

  • 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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Published On: 9/21/2018 Last Modified: 10/22/2021

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

 

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