These aromatic and extremely more-ish nuts bring together rosemary, orange, cumin and salt in a wonderful combination. They are dead-easy to whip up and make a perfect edible gift.
- 1 tbsp dark brown sugar
- 1 tbsp finely shredded orange zest
- 1½ tsp ground cumin
- 1½ tsp sea salt flakes, lightly crushed
- ½ tsp freshy ground black pepper
- 300g unsalted raw cashews
- ½ tsp olive oil
- 1 tbsp finely chopped rosemary
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Preheat oven to 150°C (130°C fan-forced).
Line an oven tray with non-stick baking paper.
Combine the sugar, orange rind, salt, cumin, salt and pepper in a medium bowl and toss to combine evenly. Rinse the cashews in a colander under running water and shake off any excess water. Add to the sugar mixture and toss to combine evenly.
Heat the olive oil and rosemary in a small saucepan over low heat for 1 minute or until aromatic. Pour over the nut mixture and toss to combine evenly. Spread on the lined tray in a single layer.
Bake in preheated oven for 35-40 minutes, tossing the nuts every 10 minutes, until aromatic and the nuts are a deep golden. Cool the nuts on the tray (this will take about 30 minutes).
• These nuts will keep in an airtight jar or container in a cool dark spot for up to 3 weeks.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
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Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.