This recipe for BARBARA'S ROSEMARY CASHEWS, by Anne Buffington, is from Lill's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 POUND OF ROASTED UNSALTED CASHEW PIECES 2 TBSP FRESH ROSEMARY LEAVES (FINELY MINCED) 4 TBS LIGHT BROWN SUGAR 2 TBS UNSALTED BUTTER SALT TO TASTE
Preheat oven to 350 degrees. Spread cashews on a sheet pan and toast in the oven for about five minutes. In a sauce pan, combine rosemary, sugar, butter and salt. When cashews are warm, put into a bowl and toss the rosemary, sugar, butter and salt mixture over the nuts.
Salt varies according to taste. I never use more than a tablespoon of salt, but I would add salt a teaspoon at a time to be sure you are not oversalting the mixture.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.