Rosemary Cashews

Lynn demonstrates how to make Rosemary Cashews a great snack or appetizer.  These are very easy to make and super delicious.  Adapted from Barefoot Contessa.


  • 1 pound raw, unsalted cashews (you can also use roasted, unsalted cashews, if you prefer)
  • 2 Tablespoons minced fresh rosemary leaves
  • ½ teaspoon cayenne pepper
  • 2 teaspoons light brown sugar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon unsalted butter, melted

Preheat oven to 350°.

Spread the 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.

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Lynn's Recipes: January 2013

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