Easy Appetizers – Rosemary Cashews

Some of you may know that I like to make a margarita every now and then.  Remember the cute lady on Ellen “I love Jesus, but I like to drink a little” ~ that’s me! ….. just a little though.  I like to serve these, and chips and salsa, with a pitcher of margaritas. Makes for a nice Friday night with friends, especially during the cold winter months.

Rosemary Cashews

1 Pound Whole Raw Cashews (you can use regular cashews, but reduce the salt to 2 tsp)
2 TBSP Minced Rosemary
1/2 tsp Cayenne Pepper
1 TBSP Brown Sugar
1 TBSP Kosher Salt
1 TBSP Melted Butter

In 350 degree oven toast cashews until warm, about 5-6 minutes.

In a large bowl, combined all other ingredients.

When cashews are warm, toss in bowl and mix well.

Serve warm.  If saving for later, mix cashews up a bit before serving.

Makes approx. 3 cups.

This recipe was adapted from an Ina Garten recipe