Ina Garten's Rosemary Cashews.

December 15, 2016

 
INGREDIENTS:
  • 1 pound roasted unsalted cashews

  • 2 tablespoons minced rosemary leaves

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons light brown sugar

  • 2 teaspoons kosher salt, or to taste

  • 1 tablespoon unsalted butter, melted

DIRECTIONS:
  • 1. Preheat the oven to 350 °F (175°C).

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

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

 

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