Brown Butter-Sage Cashews
Author: Nicole
Ingredients
  • 1 pound roasted, unsalted cashews
  • 2 tablespoons unsalted butter
  • 3 tablespoons finely chopped fresh sage
  • 1 teaspoon honey
  • 1 teaspoon fine sea salt
Instructions
  1. Heat the oven to 350°F. Line a baking sheet with parchment paper and spread cashews on sheet in one layer. Toast cashews 5 to 8 minutes, until they are warm and fragrant.
  2. In a small skillet, melt butter over medium heat. Continue cooking for 2 to 3 minutes, stirring, until the butter begins to turn golden brown and smell nutty. Add sage and cook, stirring, for another 1 to 2 minutes, until the butter is dark golden and the sage is frizzled but not burnt. Remove from heat and stir in honey.
  3. Place warm cashews in a large bowl. Pour butter mixture over cashews and toss with a rubber spatula. Sprinkle with salt and toss again.
  4. Transfer cashews back to parchment lined baking sheet to cool.
  5. Serve cashews warm or keep sealed at room temperature for up to a week. Cashews can be frozen for up to 3 months.
Notes
* Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/brown-butter-sage-cashews/