I’m always looking for something yummy around this time of year to serve guests when they stop by for a glass of wine. This toasted nut recipe is easy to make, keeps well and is delicious. Shared with me by my good friend, Barbara Juckett, it’s spicy, sweet, crunchy and herbaceous all at once. Perfect with a glass of anything!
Heat a pound of unsalted cashews in the oven at 350 for 10 minutes. Remove and toss with 1 tbsp fresh rosemary, finely chopped, 1 tbsp brown sugar, dash of cayenne pepper, 2 teas flake salt or fleur de sel, and 1 tbsp good olive oil. Allow to cool and put them in an airtight jar.
Be sure to make lots cuz it gets devoured!