I recently realised that I have developed a new found love of flavouring and roasting nuts. Who would have thought!
It all started with the lemon and garlic almonds I made recently which were a breeze to cook and completely adored by all who tried them. It has now been cemented by the triumph that is these honey roasted rosemary cashews.
The circumstances that brought these nuts to fruition were related to the NRL Grand Final on Sunday and our friends C&J. Let it be known that I choose to, and will always choose to, hate sport. But while this is the case, I will never pass up an opportunity for Scotty and I to host a game day. I love designing menus for various situations and if that menu needs to be related to sport… then so be it.
Every one wins in this situation because I can cook and serve drinks while everyone else can sit on the couch and watch the game and I get to do this uninterrupted without anyone offering to help (and I do like to fuss over people – so it’s perfect).
Our game day menu Sunday went a little like this (various posts to follow):
- Honey Roasted Rosemary Cashews
- Mashed Potato Stuffed Crispy Potato Skins
- Honey Soy Chicken Wings
- Mini Caprese Salad Skewers
- BBQ Steaks with Red Wine Butter
- Salted Pistachio Chocolate Dipped Mega Marshmallows
Starting your home entertaining with flavoured and roasted nuts gives everyone a chance to begin munching the moment they arrive with a cold bevvy in hand – and gives me a chance to continue preparing other elements. I have realised that people are easily impressed that you have flavoured and roasted your own nuts, thinking it a huge effort. Let me let you in on a secret – they take about 5 minutes to put together and 30 minutes left alone to roast in the oven.
I seriously recommend trying to make these for your next home gathering. They are seriously better than store bought flavoured nuts.
HONEY ROASTED ROSEMARY CASHEWS
500g raw cashews (unsalted)
3 tbsp honey
2 tbsp golden syrup
2 tbsp fresh rosemary leaves, finely chopped
1 1/2 tbsp brown sugar
1 tbsp sea salt flakes, crushed
1 tsp smoked paprika
1 tbsp fruity olive oil
Preheat your oven to 180 degrees Celsius.
Reserving the cashews, mix all remaining ingredients in a large bowl until well combined. Add the cashews right at the end and mix with your hands until the cashews are completely coated in the mixture.
Line a baking tray with non-stick baking paper and top with the coated cashews, being sure not to overlap the cashews too much.
Bake in the oven for about 30 minutes or until golden brown. Remove from oven and set aside to cool (the nuts will harden as they cool). Once cool, serve immediately or store in an airtight container until ready to serve.
They will keep for up to 3 weeks in an airtight container… but don’t worry, as they won’t last that long!