Rosemary cashews are a great cocktail party nibble or a lovely hostess gift when presented in a little jar.
1.5 lb. roasted unsalted cashews
2 tbsp. brown sugar
2 tbsp. sea salt
1 tbsp. butter
1 tsp. cayenne pepper
2 tbsp. chopped fresh rosemary
1 light swirl of olive oil
Pre-heat oven to 375 F.
Spread nuts on a baking pan and warm for 5 minutes.
In a large bowl mix sugar, salt, pepper.
Add warmed nuts to bowl.
Add butter to the bowl and gently stir coating.
Add chopped rosemary.
Add light swirl of olive oil.
Gently stir and let cool.
Do not over bake the cashews – just warm them.
To “chop” the rosemary hold a sprig over the bowl & cut with a scissor cutting closer to the wood stem each time.