This Rosemary Cashews savory cocktail snack/nibble are amazing. They were salty, sweet and a little spicy with additional fragrance from fresh rosemary. They were a hit at our recent house parties. I actually made it several times through out the years and it’s my go-to recipe from Ina Garten Barefoot in Paris cookbook . I whipped it up in literally 7 minutes, and I did time it. Depends on how fast you can chop up rosemary, it may take you 10 minutes if you do it slowly. Still, you can’t beat how simple and good they are. You can make them in advance, like a day or two before your party. A few of our guests asked me how I made them so I think it’s about time to share this with everyone.
The picture above was from the girls get together party the end of 2017. It was so fun.
Some other ideas for simple recipes for the party are:
Let’s cook some food!
Preheat the oven to 350 degrees F.
In a large bowl, combine minced fresh rosemary, cayenne (use more or less, depends on how spicy you like), brown sugar, salt and melted butter. FYI: Ina uses 2 tablespoons of minced rosemary but I think that’s a little too much so I scaled it down to 1 tablespoon (see recipe card for more ingredients info).
Spread the cashews out on a sheet plan. Toast in the oven for 5 minutes until warm.
Toss the warm cashews with the rosemary mixture. Serve warm or a room temperature.
That’s it, I really hope you give this Rosemary Cashews recipe a try. The recipe card is below.
- 1 lb. roasted unsalted cashews
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoon light brown sugar
- 1 tablespoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 350 degrees F.
- In a large bowl, combine minced fresh rosemary, cayenne, brown sugar, salt and melted butter.
- Spread the cashews out on a sheet plan. Toast in the oven for 5 minutes until warm.
- Toss the warm cashews with the rosemary mixture. Serve warm or a room temperature.