Monday, November 12, 2007

Rosemary Cashews

These are one of my favorite holiday treats! This is a very forgiving recipe!

1 lb roasted unsalted cashews (salted works okay too, if that is all you can find)
2 Tbs minced fresh rosemary leaves (if you used dried use 2 tsp)
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbs of kosher salt (if you used salted cashews only use about 1 tsp, or less, test cashews first)
1 Tbs unsalted butter, melted

Preheat oven to 350°F.

Spread cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

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