Going Nuts for Rosemary Cashews
My aunt has been making these nuts every year during the Holidays for as long as I can remember. I seriously need to brush my teeth and chew on gum just to get myself to stop eating them!
They can be served warm out of the oven or at room temp.
Ah the smell of rosemary just makes me smile
Not only are these full of the earthy rosemary flavor, but they have sweet, spicy and saltyness to them too! Brown sugar, coarse salt and cayenne pepper come together so well here!
Well, it’s been almost two months since the Holidays, looks like it’s time to make them again!
1 lb unsalted cashews
2 T minced fresh rosemary
1/2 t cayenne pepper
2 t brown sugar
1 T corse salt
Spread cashews on a baking sheet. Toast until warm, about 5 minutes
In a bowl combine the seasonings (not the butter)
Mix in the warm nuts
Pour the melted butter over them and stir well, coating all the nuts
Eat at your own risk- your waist line may grow if you neglect to share
For Holiday presents I made these cashews and put them in cute little Anthropologie
bowls, with the recipe attached on a little card.
This recipe was adapted from my aunt’s favorite chef, Ina Garten, author of Barefoot Contessa