Saturday, October 11, 2008

Roasted Rosemary Cashews

This is a quick and easy recipe with a lot of flavor that adds a little elegance to your standard bowl of nuts on the table. I think Krista's husband, Evan, really liked these because he very willingly took the leftovers home!

My recipe that I got at an appetizer class I took is slightly different than the one on the Food Network website. So I will type the recipe as I have it, but the link is to the original. Oh, and be careful with that cayenne pepper - it's super spicy so adjust the amount to your taste!

Roasted Rosemary Cashews
from Ina Garten
Makes 1 pound

1 pound unsalted roasted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt (omit if you use salted cashews)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees F.

Spread the cashews out on a cookie sheet. Toast in the oven until warm, 5 to 10 minutes.

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

1 comment:

Katie said...

YUMMY! I TLOVE sweet roasted rosemary nuts and I ALWAYS pick out the cashews. I should probably take your idea nad just make all cashews, huh? :)