I actually imagine that this glaze would go well with any nut you can imagine, or even a mix. This recipe is for cashews because that’s what she asked me for today. The key is to apply the glaze while the nuts are warm, then bake until the glaze is just short of dry. A simple but impactful cocktail snack.
Rosemary is an herb of the Sun, but the key ingredients of this recipe are butter and honey, and those are universally beloved in offerings. May I suggest being abundant with your smoked chile? It is a life-giving ingredient.
Ingredients
Cashews
2-3 sprigs rosemary
Wildflower honey
Salsa macha or smoked chile powder
Room temperature butter
Salt
Method
Preheat the oven to 300˚F. Lay out the cashews on a baking tray and preheat them with the oven.
Strip the leaves off the stems of the rosemary and chop them finely.
Blend about equal parts butter and honey in a mixing bowl. Eyeball just enough to coat the cashews, but you want them coated abundantly, not lightly.
Add the rosemary and salt. Add salsa macha or smoked chile powder to taste – I use a not-too-spicy chile so I can add a lot of smoky flavor. If you want no spice at all you can go for a smoky paprika. Blend everything as well as you can without being that serious about it.
When the oven comes to temperature, take the nuts out and toss them (while hot) into the same mixing bowl. Stir until everything is evenly coated.
Place a sheet of parchment down on your baking tray, then lay the glazed nuts down and arrange them into a more or less even layer. Bake for 20 minutes, then cool to room temperature.
When cool enough to handle, break the nuts apart and either eat them right away or store them right away.
Store airtight or these will collect moisture from the air and become increasingly wet and sticky with time. I pack my whole batch up into single-serving heat-seal bags so they stay fresh.
