Recipe from Ina Garten Barefoot in Paris Cookbook and Husband-Tested in Alice's Kitchen
Yield about 3 cups
I received a beautiful fresh rosemary plant as a gift from one of our Orange County HomeGrown Farmers Market vendors. Rosemary is one of my favorite herbs. (For some more ideas on how to use rosemary in your cooking, check out one of the cooking links at the bottom right hand side of this blog.) I purchased some very nice cashews from the bulk section at Lost River Market & Deli and then I hurried home to make this fragrant batch of cashews for some friends to go along with before-dinner drinks. We all gave this quick to make snack a thumbs up!
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt (if the cashews are already salted, omit this)
1 tablespoon melted unsalted butter
Directions
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
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