Brown Butter Sage Cashews
Makes 2 cups
1/2 pound roasted, unsalted cashews
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh sage
1/2 teaspoon honey
1/2 teaspoon kosher salt
Heat the oven to 350°F. Toast the cashews on a baking sheet for 5-8 minutes, until they are warm and fragrant.
In a small skillet, melt the butter over medium heat. Continue cooking for 2 to 3 minutes, stirring, until the butter begins to turn golden brown and smell nutty. Add the sage and cook, stirring, for another 1 to 2 minutes, until the butter is dark golden and the sage is frizzled but not burnt. Remove from heat and add the honey.
Toss the cashews with the butter mixture and sprinkle with salt while still warm.
Cashews are best when still slightly warm, but will keep in a sealed container for up to a week.