Just before I left for my trip to Brazil I received a package in the mail from Sam of OhNuts! He had sent me some samples of cashew nuts as well as dried cranberries. I used the cashews to make those spicy nuts for our party. It was SO good. Not to mention the aroma of rosemary that spreads throughout the house when they are in the oven.
This recipe is from Ina Garten's book of French food, I believe it's called the Barefoot Contessa in Paris. Ina is the Barefoot Contessa, in case there is ANYONE out there who doesn't know that (I highly doubt that...) I should take this opportunity to express my happiness about having Ina back in the air. Remember back in the summer she disappeared and we were left with rerun episodes for a looooong time. Well, she is back now, and I love that!
So here it is. Ina's recipe says to serve warm, but I have to say that they tasted even better the next day. Which means........yes, you got it, it can be done in advance. Score!
WARNING: This nuts are addictive and I dare you to try just one.
Spicy Rosemary Cashews Recipe:
1 lb roasted unsalted cashews
2 tbsp minced fresh rosemary leaves
1/2 teas cayenne pepper
2 teas brown sugar
1 tbsp of salt **
1 tbsp unsalted butter, melted
** I used salted nuts, so I cut back on the salt a little bit, maybe 1/2 tbsp or so.
Preheat oven to 350 degrees.
Spread the cashews on a sheet pan and roast until they are warm, about 5 minutes.
Combine all remaining ingredients in a bowl and toss the warmed nuts with it.