Page 21 - Indulgence

Rosemary Roasted Cashews

This is the perfect “bar nut” recipe for your next party. No matter how

many you make, it won’t be enough, there’s never any left.  This tastes

great with any beverage, beer, or wine. Consider pairing with a fruity white
wine made from Riesling, Gewurztraminer or Viognier grapes. For reds, a

wine made from Zinfandel, Malbec, Grenache or Syrah/Shiraz grapes.

3 cups cashew nuts

3 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
1 tablespoon dark brown sugar

1 teaspoon kosher salt
2 tablespoons 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
complete coated.

Serve warm.

Yield: 3 CUPS