Ina Garten's Rosemary Cashews.

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.