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Preheat oven to 375 F and spread cashews in one layer on a rimmed baking sheet.
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While the oven preheats and the cashews roast, youll have plenty of time to gather and prep the remaining ingredients.
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Bake cashews for 8 to 12 minutes, shaking the tray or stirring once halfway through.
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Raw cashews take slightly longer and should be light golden before taking out of the oven.
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Melt butter in a small dish in the microwave (in 30 second intervals at 50% power) and allow to cool slightly while continuing.
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In a large mixing bowl, combine rosemary, brown sugar, cayenne, and salt.
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Right after taking the cashews out of the oven, add melted butter to the spice and sugar mixture and stir to combine, until the sugar is slightly dissolved.
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Carefully add hot cashews, and fold with a large spoon or spatula to coat cashews.
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Cool cashews in a single layer on a piece of foil or parchment.
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Serve shortly after, or transfer to an airtight container and keep at room temperature for a few days.
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Notes: 1.
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This preparation is also delicious with almonds, walnuts and pecans.
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For the later two varieties, increase quantities slightly so there is enough coating to sink into the nooks and crannies of the nuts.
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2.
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Brown sugar will substitute for dark brown sugar, but the flavor will be more noticeably sweet.
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3.
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Adapted from Ina Garten.
