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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.




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.


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