Rosemary Cashews

Recipe

(Source: Joanne Drexler)

1 lb. roasted unsalted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted

Preheat oven to 350.

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

In a large bowl, combine the rosemary, cayenne, suagr, salt and butter.

Thoroughly toss the warm cashews with the spiced butter and serve warm.

Notes

These are a party favorite of Jeff’s. Next time it might be a good idea to tone down the salt a bit.