Ingredients
Nuts and Seasoning
- 1 Cup Raw Cashews
- 1 Cup Raw Almonds
Coating
- ¼ Cup Melted Butter, salted
- ¾ Cup Parmigiano Reggiano Cheese, freshly grated
- 1 Tablespoon Ground Black Pepper
Garnish
- 1 Tablespoon Fresh Rosemary, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for roasting the nuts evenly.
- Mix Ingredients: In a large bowl, combine the raw cashews and almonds with the melted salted butter, freshly grated Parmigiano Reggiano, and ground black pepper. Stir thoroughly until the nuts are evenly coated; the mixture may look dry at first but the cheese will melt when baked.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper or lightly grease it. Spread the nut mixture out in a single, even layer to promote uniform roasting.
- Roast Nuts: Place the baking sheet in the preheated oven and roast the nuts for 15 to 16 minutes. Watch closely toward the end to prevent burning. The nuts should turn golden brown and emit a fragrant aroma when done.
- Cool and Cluster: Remove the nuts from the oven and allow them to cool completely on the baking sheet. Once cooled, break them into clusters of your preferred size.
- Garnish and Serve: Sprinkle the finely chopped fresh rosemary over the nut clusters to add a fresh, savory finish. Store any leftovers in an airtight container in the fridge for up to one week.
Notes
- Keep a close watch during the last few minutes of roasting to avoid burning the nuts.
- Freshly grate your Parmigiano Reggiano cheese for the best flavor and melting quality.
- This snack pairs wonderfully with cocktails or as a sophisticated party nibble.
- Store leftovers in an airtight container to maintain freshness and crunch.
- Feel free to experiment with other nuts such as pecans or walnuts for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
