Thursday, 28 December 2017
I had a request last night, so here it is Sarah! Just in time for New Years eve!
I made 2 lbs of these delicious Rosemary spicy cashews for Christmas and for a 1 week holiday trip in the snowy mountains with family. You will find these have just the right amount of rosemary, sweetness and a little kick!
Rosemary Spicy Cashews
adapted from Barefoot Contessa
1 lb. roasted cashews
2 T. minced fresh rosemary
1/2 tsp cayenne pepper
2 tsp. light brown sugar
1 T. Kosher salt
1 T unsalted butter melted
Preheat oven to 350 F degrees.
Spread the cashews out on a sheet pan. Toast in oven for 5-7 minutes.
While cashews are in oven, combine rosemary, cayenne pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture.
For more New Years Eve recipes and traditions, follow this link to New Years Eve 2017 or New Years Eve Menu Wrap up!
Traditional "hot water bath method" and I converted the Pot de Creme to the Instant pot as well!