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.
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.