Author – Autumn (Janette)
I recently hosted a little cocktail party in our new townhouse. Our neighbors put up with so much noise and chaos during the four month long remodeling process, that we wanted to show them our appreciation.
One of my go-to recipes for these occasions is The Barefoot Contessa’s Rosemary Cashews. It is a simple recipe but very tasty. I thought it would be fun to share it with you today. Oddly enough, she got the recipe from the Union Square Cafe in New York City.
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Photo from www.thefoodnetwork.com