Monday, November 26, 2012

Spicy Rosemary Roasted Cashews

Our pre-Thanksgiving feast snacks consisted of a tray of Mediterranean-style marinated olives, an assortment of cheeses, and these yummy cashews. 
 
1lb. whole cashews
2 tsp. dried rosemary
1/2 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. sea salt
1 TBSP butter, melted
 
 
1.  Preheat oven to 375*
 
2.  In a small bowl, combine the rosemary, cayenne, brown sugar, and salt.  Set aside.
 
3.  Spread cashews out on a baking sheet and bake about 10 min.
 
4.  Place cashews in a medium-size bowl, pour melted butter over the top, and stir to coat.
 
5.  Sprinkle the seasoning mixture over the cashews and mix together.  Serve immediately.
 
 

You could make them ahead of time (they do keep really well) but I think they're particularly fabulous served warm.

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