Rosemary Roasted Cashews
The first time I tried these cashews I didn't really understand what the hype was all about. A few months later my mom made them again, and I couldn't stop eating them - so addicting (and delicious)!
1 1/4 lb salted cashews
2 T coarsely chopped rosemary leaves
1/2 t cayenne pepper
2 t dark brown sugar
1/2 t kosher salt
2 T melted butter.
Preheat oven to 375, and bake nuts on an ungreased cookie sheet until slightly browned, 10-12 minutes.
Combine all other ingredients in to a large mixing bowl.
When the cashews come out of the oven, toss them with the buttery mixture until thoroughly coated. They are best when served warm!