Here’s a super simple appetizer I’m making for Thanksgiving this year. All you have to do is saute some cashews and add any spices that you would like. Seriously, it’s that easy.
Plain, Spicy, & Rosemary Cashews
From Spoonfulosugar
Ingredients
2 Cans (10 oz each) salted cashews
3 Tbsp butter
1 Tbsp canola oil
Any spices you want (chili powder, crushed red pepper flakes, and cayenne pepper for the spicy; rosemary)
Directions
In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl (or medium bowls if doing multiple flavors). Sprinkle with spices. Start with 1/2 teaspoon of each spice and keep adding spices and tasting until you get to a flavor you like. I go heavy on the spicy cashews, probably 2 tablespoons of chili powder, 1/2 tsp red pepper flakes, and 1 tsp of cayenne pepper. Store in an airtight container.
Butter and oil melting
Sauted cashews
Let the cashews drain off some of the butter and cool
Mix the spicy cashews
Mix the rosemary cashews
Spicy Cashews
Rosemary Cashews