Roasted Cashews with Rosemary

ROASTED CASHEWS WITH ROSEMARY

Elf #1 - Mel’s Favorite !

From TABLES OF CONTENT, Junior League of Birmingham, AL
These nuts will stay fresh for several weeks in an airtight container making them the perfect gift. Freezes really well too.
Makes 5 cups 

21 ounces cashews (1-1/2 lbs)  * I use pieces, a bit cheaper than whole
2 TBL unsalted butter
1-1/2 TBL brown sugar
3 TBL finely chopped fresh rosemary (see below video on easy-quick-cutting method)
1 Tsp kosher salt 
1/2 Tsp cayenne pepper

Preheat oven to 375 degrees. 

Spread the cashews in a single layer on a lightly greased baking sheet and heat for 5 minutes to release natural oils.

 Remove but maintain the oven temperature. 

Melt the butter and brown sugar in a large stockpot over medium heat, stirring frequently. 
Remove from the heat and stir in the rosemary, salt and cayenne pepper.

Add the roasted cashews to the stockpot and toss well to coat. 

 

Spread the cashews in a single layer on the baking sheet and roast for 5 minutes, or until light brown, stirring occasionally.  Watch carefully - don't want them to burn!

Serve alone or sprinkled over salads.  We usually just eat them all by themselves!

Quick-Tip:  Easy Rosemary Cutting - use kitchen scissors. See video....

Buy the cookbook for HALF PRICE (only $15.00!) until 12/31/12 - makes a great gift!  

Visit www.cookbookmarketplace.com and enter Promo Code:  DEC-HOLIDAY 

at checkout to get 50% off. (order by Dec 16th for holiday-gift delivery)