Preheat the oven to 350°F. Line a large rimmed baking sheet parchment paper. Set aside.

In a medium-sized bowl, whisk the egg white, brown sugar, rosemary, Kosher salt and cayenne pepper.

Stir in the cashews, mixing until moistened.

Spread the cashews onto the prepared pan in one layer.

Bake for 20 to 30 minutes, stirring every 10 minutes for the first 20 minutes and then in 5 minute increments after. Keep an eye on them so they don’t burn. The cashews should look dry, not sticky.

Transfer to a cooling rack and cool completely. They will crisp more as they cool. You may need to break them up a bit when they cool.

Store in an airtight container at room temperature for up to 1 week. The cashews will keep refrigerated for up to 1 month or frozen for up to 3 months.