"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rosemary Cashews Recipe

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This recipe for Rosemary Cashews, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound roasted unsalted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted

Directions:
Directions:
Preheat oven to 350. Spread cashews out on a sheet pan.
Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt,
and butter. Thoroughly toss the warm cashews with the
spiced butter and serve warm.

Source: Holly Weber

 

 

 

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