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Mary's Tavern

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Friday Feast | Spicy Rosemary Roasted Cashews



I'm hoping by the time this post appears on Friday, the skies will have cleared and we'll be able to take walks again. I know I've mentioned the horrific heatwave and fires, but the smoke-filled skies have lasted for over a month. This week seemed to slip away, and I feared I wouldn't have anything to share on Friday Feast.


Yet I found a fabulous snack that we munch on, especially during the autumn and winter months. We're fans of all kinds of nuts and almonds are my go-to snack. Now that the football season has started (go 49ers), these make a wonderful munchie while watching the game. As with any recipe, feel free to tweak. They're just as good without the cayenne pepper, too.


Sláinte

SPICY ROSEMARY ROASTED CASHEWS

4 cups raw cashews

2 tablespoons coarsely chopped fresh rosemary leaves. (In a pinch, I’ve used dried rosemary)

1 tablespoon butter, melted

2 teaspoons dark brown sugar

2 teaspoons sea salt (or kosher)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 375 degrees

On a baking sheet, arrange cashews in single layer. Roast 10 minutes or until nuts are toasted and heated through.

While they are roasting, in a large bowl stir together rosemary, butter, sugar, salt, and cayenne until combined.

Add hot cashews to bowl with rosemary mixture and toss until nuts are well coated. Serve warm.

MARY MORGAN

Award-winning Celtic paranormal and fantasy romance author.

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