Hey it's Wednesday and I just realized I haven't shared any recipes with you in a while! Do you even remember "What's Cookin' Wednesdays"?? No. Well that's okay. I'm going to post something anyway and try to get back to this again. Autumn and Winter are my favorite times of the year to be in the kitchen.
This recipe for rosemary cashews I can't stop making. It's from my friend Jessica (Hi Jess!) I've had it out for parties, given it to friends, made it for myself and hid it in the cupboard....you get the idea.
I love the fresh rosemary in this snack. It's so great to use up the fresh herbs and produce here on the East coast while you can. I can't tell you how many batches I've made of these in the last month but they really are addicting. I do have to warn you though, this is more a "Chick" snack so you may want to save it for a girls night!
1 Pound Whole Cashews
2 TBSP Minced Rosemary
1/2 tsp Cayenne Pepper
2 tsp Light Brown Sugar
1 TBSP Kosher Salt
1 TBSP Melted Butter
In 350 degree oven toast cashews until warm, about 5 minutes.
In a large bowl, combined all other ingredients. When cashews are warm, toss in bowl and mix well.
Serve warm. If saving for later, mix cashews up a bit before serving.
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