Our Big Family Kitchen

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Kate's Rosemary Cashews

By Kate (Sundy) Edwards·Originally from New York City

Ingredients

  • 1 pound unsalted roasted cashews
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon cayenne
  • 2 teaspoons light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon unsalted butter, melted

Method

  1. Preheat oven to 350°. Spread cashews out on a sheet pan. Toast until warm, about 5 minutes.
  2. In a large bowl, combine rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss toasted nuts with spiced butter and serve warm.

Family note

I make these every year as a Christmas gift for friends & family. I always make Papa, Brian's dad, an extra big batch because I don't think there's a bigger fan of them than him!