Gently Fried Nuts with Rosemary

Every Christmas, my grandma would take me with her to Lee’s Candies in Boise, Idaho, to pick up our family’s annual 2-pound box of milk-chocolate-covered mint creams (they’re the absolute best, should you be lucky enough to get your hands on them) and a bag or two of their fried cashews, which she’d add to the appetizer and cookie assortments over the holiday festivities. Packed tightly into cellophane bags, they are locked in my mind as the ideal version of a cashew: golden-brown as if sun-soaked, and flecked with salt crystals that’d catch the light in the shop. It’s remarkable that cashews have become so common in my diet when, at that time, it was inconceivable to think of them as anything but an incredible delicacy. While those nuts are definitely deep- rather than shallow-fried, I have wonderful results using less oil when I re create them, and also in using olive oil, which is more flavorful. The trick is to pay close attention to the heat. If it’s too low, the nuts will simply absorb the oil and take forever to fry, but if it’s too hot, then the outsides will burn before the nuts are toasted all the way through. Be attentive as you fry them, to maintain some steady, gentle sizzling. Makes 2 cups

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium skillet, such as a cast-iron one, warm the oil over medium-low heat. Add one nut to check the temperature—it should sizzle gently. If sizzling is aggressive, turn down the heat, and if there’s no activity, remove the nut and wait another minute. When it’s ready, add the rest of the nuts. Stir often, watching closely, reducing the heat if they start to color too quickly or burn. Over the course of 10 to 15 minutes, the cashews will turn a warm golden-brown and the almonds will darken a shade (you can test doneness by cutting a nut in half—it should be browned all the way through) and become very fragrant. Stir in the rosemary leaves, which will cause the oil to sizzle a bit. Cook for 1 to 3 minutes more to allow the rosemary to crispen, then use a slotted spoon to transfer the nuts and rosemary to a paper towel-lined plate. Immediately sprinkle with salt. Allow to cool for at least 10 minutes, which will give the nuts time to get crunchy again. Serve warm or at room temperature. These are most delicious while still warm, but once cool, store them in an airtight container. They’ll keep for about a week.