Rosemary Cashews

Sometimes, a tasty snack is the only thing that will hit the spot, and snack food doesn’t get much better than cashews – they’re one of our favorite types of nut around.  We found this recipe for cashews flavored with fresh rosemary, brown sugar, and just a hint of hot pepper in Ina Garten’s book Barefoot in Paris, and we just had to try out these nuts she says were inspired by the bar nuts served at Union Square Cafe in New York City.  They were very tasty, and extremely quick to prepare.

Rosemary Cashews
(from Barefoot in Paris by Ina Garten)

  • 1 pound 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 the oven to 350 degrees.  Spread the cashews out on a sheet pan and 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 (although they are pretty good when they cool off, too).

These are perfect for a snack tray, and the clean, woodsy flavor of the rosemary is a nice addition to the traditional mix of sweet and hot spiced nuts.  Total prep time is about 15 minutes, and you can make the rosemary mixture up ahead of time.  Enjoy!


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