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roasted rosemary cashews

roasted rosemary cashews | photo by: Karen Covey

This recipe was adapted from The Barefoot Contessa and is a really nice appetizer to serve at the holidays.

9.75 ounces whole, unsalted cashews (one container)
1 tablespoon unsalted butter
2 teaspoons light brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon roughly chopped fresh rosemary
2 teaspoons kosher salt

1. Preheat oven to 425°F.
2. Place cashews on a baking sheet and bake for 7-10 minutes until just lightly toasted.
3. Meanwhile, in a small saucepan, heat butter over medium heat. Add sugar, cayenne and rosemary and toss until combined and butter is melted. Add cashews to pan and toss again; add salt and toss until cashews are completely coated. Serve warm.

Makes approximately 2 cups.

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