These are the cashews we included in the sack lunch for the Terp Invitational so many years ago at Chambers Bay. It's a Barefoot Contessa recipe so of course it's good. My friend Julianne's mom made them and all the golfers raved about them. This year I made several batches to give to friends.
Watch the temp and cook time. One of my batches burned. It makes a difference if you buy roasted or raw.
Rosemary Cashews
1 1/4 pounds cashew nuts
1 T melted butter
Preheat oven to 375. I would do 275 and warm for longer just to make sure they don't burn.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
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