Ingredients
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.
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, 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.