Rosemary Cashews

Name: Rosemary Cashews
Prep time: 5 min
Total time: 10 min
Yield: 8 Servings
Ingredients: 1 pound roasted unsalted cashews; 2 tablespoons fresh rosemary leaves, minced; u00bd teaspoon cayenne pepper; 2 teaspoons light brown sugar; 1 tablespoon kosher salt; 1 tablespoon unsalted butter, melted

By Leslie Blythe appetizers, Hors d'oeuvres, Nuts, Snacks, Vegetarian Roasting

March 5, 2019

Here is a savory cocktail nibble that would satisfy a French host's needs. These Rosemary Cashews were inspired by the bar nuts served at Union Square Cafe in New York City, which is one of Ina Garten's favorite restaurants in the world. The cashews are best served warm, but you can prepare the rosemary mixture in advance.

Prep: 5 mins
Cook: 5 mins
Yields: 8 Servings

Ingredients

1 pound roasted unsalted cashews

2 tablespoons fresh rosemary leaves, minced

½ teaspoon cayenne pepper

2 teaspoons light brown sugar

1 tablespoon kosher salt

1 tablespoon unsalted butter, melted

Directions

1Preheat the oven to 350 °F.

2Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

3In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Recipe from Ina Garten’s, Barefoot in Paris, September 2004.

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