Prep 10min (+30min cooling time)Bake 35-40minMakes 300g ( 10½oz)

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 are a great accompaniment to an evening drink or make the perfect edible gift.

Ingredients

1 tablespoon (4 teaspoons) dark brown sugar
1 tablespoon (4 teaspoons) finely shredded orange zest
1½ teaspoons ground cumin
1½ teaspoons sea salt flakes, lightly crushed
½ teaspoon freshly ground black pepper
300g (10½oz) unsalted raw cashews
½ teaspoon olive oil
1 tablespoon (4 teaspoons) finely chopped rosemary

Method

1. Preheat oven to 150°C/300°F (130°C/265°F fan-forced). Line a large oven tray with non-stick baking paper.
   
2. Combine the sugar, orange zest, 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.
   
3. 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.
   
4. 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) before serving or storing.