Can’t figure out how to use all that rosemary growing in the garden? Try making Spicy Rosemary Cashews. Transform plain nuts in a can to a fancy but quick appetizer or snack.
By Elizabeth Savoie Dronet based on a recipe from the Peace Meals cookbook.
1 9oz can Cashews (I use Planters lightly salted cashew halves and pieces.)
1 Tbsp minced fresh rosemary
1/2 tsp cayenne pepper
1 tsp brown sugar
2 tsp butter, melted (That’s a little less than the tablespoon line on the stick of butter.)
Heat oven to 350. Place the cashews on a rimmed baking sheet and warm for around 5 minutes. Meanwhile combine the remaining ingredients in a small bowl. Add to the warm cashews and gently mix until evenly coated. Serve warm or at room temperature.
Savoie Secrets: It's a Family Recipe 