"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Rosemary Roasted Cashews, by Ann Dean, is from The Dean Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 pounds cashew nuts 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon melted butter
Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
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