Rosemary Cashews
Serves 8
|
Level:
Beginner
- 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. 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.
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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