Nuts! This has been the best word to describe my holiday/end-of-the-semester season – and also my current favorite holiday snack.
I got this recipe for Ina Garten’s Rosemary Roasted Cashews several years ago from a friend, who brought the nuts to a get-together. They’re sweet and spicy, with the lovely aroma of rosemary. The nuts were so good that a couple of years later, I gave little containers of them as Christmas gifts. Everyone loved them! But then I kinda forgot about the recipe until few weeks ago.
While digging through my kitchen cabinets, I came across some cashews leftover from a stir fry recipe – and I was somehow reminded of Rosemary Roasted Cashews. I’ve made them twice since then, and they’re definitely going back in the holiday rotation. They’re great for party treats, gifts, and keeping up morale while you attack a mountain of end-of-the-semester grading. Enjoy!
- 1/2 pound cashews
- 1 tbsp. melted butter
- 2 tbs. chopped fresh rosemary
- 1/2 tsp. cayenne pepper
- 2 tsp. brown sugar
- 1/2 tsp. salt
- Preheat the oven to 375. Bake the nuts for 10 minutes on a baking sheet, or until heated through.
- Meanwhile, mix together the remaining ingredients in a medium-sized bowl. Toss the warm nuts with the butter mixture, and then transfer them back to the baking sheet. Bake for another 7-8 minutes.