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Sunday, April 17, 2011

Rosemary roasted cashews

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.

Mix well.

When the cashews come out of the oven, toss them with the buttery mixture until thoroughly coated.  They are best when served warm! 



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