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CHEF JEFF -- ONE BYTE AT A TIME: Rosemary Roasted Cashews

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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