Recipe Junction

Our Favorite Recipes'

Rosemary Roasted Cashews

At Thanksgiving this year, my girlfriend broadened my vistas by bringing a big crock of warm Rosemary Roasted Cashews. The second it hit the table, people were digging in with both fists.

Contrary to the recipe, my friend holds back a little on the rosemary and chops it fine rather than coarse, but this is a matter of taste. If your crowd is more rosemary-minded, go for the full amount. Although my company continued to tuck into these nuts long after they cooled off, they are especially lovely when served warm.

Rosemary Roasted Cashews

Makes about 3 cups

• 1 1/4 pounds cashews
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Preheat oven to 375 degrees. Place the nuts on an ungreased baking sheet and bake for about 10 minutes, until they are warmed through.

Meanwhile, combine the rosemary, cayenne, brown sugar, salt and butter in a large bowl. Toss warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

(From Ina Garten's “ Barefoot Contessa.”)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon