Brown Sugar and Rosemary Cashews

Crunchy, salty and sweet all rolled up into one little nibble – now that is a bite of perfection. This is the ideal snack for sitting watching a football game or serving at your next cocktail party or simply an after work snack. Several years ago, one of my employees brought these to a potluck and I could not stop eating them. I inquired about the recipe and he quickly shot it over in an email. I have served these at many of my gatherings and typically people can’t stop eating them. I must say, they are addictive.

The original recipe is from Barefoot Contessa, who is one of my idols. I have since altered the recipe to add more richness of the butter and sweetness of the brown sugar along with more rosemary to add to the intenseness. It would be also wonderful on almonds if cashews are not your cup of tea.

If you had the opportunity to read my entry for challenge #3 of the Foodbuzz – Next Food Blog Star contest, then you might remember these were served as one of the appetizers. Trust me - the bowl was empty before we adjourned to the dining room for dinner. Just to let you know, the voting for round three is now open. You will have until 6PM Thursday October 7th to cast your vote (click here). If you enjoyed the post, I would appreciate your vote. Good luck to all of the other contestants!

Brown Sugar and Rosemary Cashews

1 pound dry roasted and salted cashews
2 T finely minced fresh rosemary (measure once minced)
1/4 t. cayenne pepper
2 T. dark brown sugar
1 t. kosher salt
2 T. melted butter

Preheat oven 375. Place nuts on a cookie sheet and bake for about 5 minutes. In a large glass bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Stir together. Add warm cashews to mixture and toss until all cashews are covered and return to the cookie sheet and cook for 5 to 10 minutes until golden brown. Taste for seasoning and sprinkle with additional salt if desired. Store in an airtight container for best results.