Rosemary Cashews |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 cups | |||||||||
| INGREDIENTS: | ||
| 1 pound roasted unsalted cashews | 1 tablespoon unsalted butter, melted | 2 tablespoons finely chopped fresh rosemary |
| 1 teaspoon Kosher salt | 1/2 teaspoon cayenne pepper or to taste | 2 teaspoons light brown sugar |
| 1 | Spread cashews out on a baking sheet. Toast in a preheated 350-degree oven about 6 minutes until they begin to smell nutty and color a bit. |
| 2 | Meanwhile, in a large bowl combine melted butter, rosemary, salt, cayenne pepper and brown sugar. Stir to combine. After removing cashews from oven, toss well with butter mixture to coat. Serve warm. |