Spicy Brown Sugar - Rosemary Cashews

Spicy Brown Sugar-Rosemary Cashews are officially my new favorite appetizer! These cashews are a wonderful addition to any party and they make a lovely hostess gift. I need to restrain myself from devouring the entire batch; this appetizer is sinfully addictive with each bite bursting with titillating flavors. Just make sure you make a double batch because once your guests discover them, there won't be any left.

                                         Spicy Brown Sugar - Rosemary Cashews
                                                                 adapted from
                                                            Sheet Pan Suppers
                                                                 Molly Gilbert

Ingredients
1 large egg white
1/2 teaspoon kosher salt
2 cups raw unsalted cashews
1/ 4 cup packed light or dark
   brown sugar
1 1/2 teaspoons finely chopped fresh
   rosemary leaves
1/ 4 teaspoon crushed red pepper flakes

Directions

1.  Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet with parchment paper.

2. In a medium-sized bowl,  whisk together the egg white and salt with 1 tablespoon of water until just frothy. Add the cashews and toss to coat.  Transfer the nuts to a colander and allow them to drain over a bowl or the sink untl they are just wet but not goopy,  10 to 15 minutes.

3. Meanwhile, whisk together the brown sugar, rosemary, and red pepper flakes in a medium-size bowl until thoroughly combined.  After the cashews have drained, toss the brown sugar mixture to coat.

4. Allow the cashews in a single layer on the prepared sheetpan. Bake, rotating the pan halfway through,  until evenly browned and bubbly,  about 35 minutes.

5. The cashews will keep in an airtight container at room temperature for 7 to 10 days.

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