CHEF JEFF — ONE BYTE AT A TIME: Rosemary Roasted CashewsServe this sweet and savory appetizer at holiday get-togethers.
By: Herald Staff Report,
Serve this sweet and savory appetizer at holiday get-togethers.
Rosemary Roasted Cashews
1¼ pounds unsalted cashews (see note)
2 tablespoons coarsely chopped fresh rosemary leaves
½ teaspoon cayenne pepper
2 teaspoons packed dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Preheat oven to 375 degrees.
Place nuts on an ungreased baking sheet and bake in preheated oven 8 to 10 minutes or until they are warmed through, stirring once after 4 or 5 minutes.
Meanwhile, in a large bowl, combine remaining ingredients. Toss the warm nuts with the rosemary mixture and mix until nuts are completely coated. Serve warm.
Note: If unsalted cashews are not available, you can use salted nuts, but decrease the amount of salt in the recipe.
Yield: 1½ pounds.
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