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  • Writer's pictureSheryl Ness

Rosemary Cashews make the perfect nibble!

I've been making these rosemary cashews for many years now and they are always such a big hit with everyone. The recipe was originally inspired by a similar one from Ina Garten. I made it a bit different by adding more butter and brown sugar and switching up the roasting process in the oven a bit.

They are the perfect nibble to have on hand at a cocktail party or to bring in a pretty package as a hostess gift. They never disappoint and are almost like cashew brittle because of the way the brown sugar caramelizes in the oven. I think it does make a difference, so make sure to use fresh rosemary if possible. Feel free to adjust or leave out the cayenne pepper, but it's worth the risk!


2 tablespoons butter

2 tablespoons brown sugar (generous)

2 tablespoons rosemary (fresh, chopped fine)

½ tsp. sea salt

1 tsp cayenne pepper

I pound roasted salted cashews



·       Preheat oven to 375 degrees F.

·       Melt the butter, brown sugar, salt, cayenne pepper, and rosemary in a saucepan over medium heat until just melted.

·       Add the cashews and stir to coat well. Remove from heat.

·       Place the cashews on a baking sheet covered with parchment.

·       Bake in the oven for 8-10 minutes (watch closely so they do not burn).

·       Remove from oven and let cool.

·       Use a spoon to break apart the sugar and nuts and place them in a container.

Happy New Year everyone and Vincenzo and I hope to see you and cook together in 2024! Cheers to a beautiful new year and many celebrations of food to come!

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