This addicting-ly delicious duck fat recipe with roasted cashews and rosemary can be whipped up in just a few minutes. The duck fat adds a very subtle flavor, making the already sweet and meaty cashew just a tad more savory. These aren’t greasy at all, and are seasoned with a touch brown sugar, honey (or maple syrup) and cayenne pepper. Guaranteed, these nuts will go quickly, whether you tell everyone they were roasted in duck fat or not.
I have a tub of duck fat in the refrigerator, leftovers from a duck I cooked a few weeks ago. You can get about a cup of the precious stuff from one duck. If you don’t plan to roast a duck, you can buy duck fat in some specialty markets. I usually use it for roasting potatoes, but these duck fat roasted nuts are a great alternative. They would be just as good with raw pecans, pistachios, or almonds. Serve them warm. You’ll love the pungent rosemary scent perfuming the air.
- 1 pound raw cashews
- 2 tablespoons fresh rosemary leaves, chopped
- ½ teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 1/2 teaspoons sea salt
- 2 tablespoons honey or maple syrup
- 1 1/2 tablespoon duck fat
In a medium bowl, combine the rosemary, cayenne pepper, brown sugar, salt, honey or maple syrup and duck fat. Heat in the microwave for 30-40 seconds until the duck fat is just melted, and stir to combine. Add the cashews to the liquid mixture and stir until the nuts are completely coated.
Arrange the nuts in a single layer on a lined baking sheet. Roast for 5 minutes. Remove and stir. Roast for an additional 5-6 minutes. Remove from the oven and toss with more salt or sugar if you like. Serve warm.