Monday, August 18, 2008

Rosemary Cashews

From Barefoot in Paris: Easy French Food You Can Really Make at Home by Ina Garten

Serves 8.

Here is a savory cocktail nibble that would satisfy a French host's needs. These cashews were inspired by the bar nuts served at Union Square Cafe in New York City, which is one of my favorite restaurants in the world. The cashews are best served warm, but you can prepare the rosemary mixture in advance.

1 pound roasted unsalted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted

1. Preheat the oven to 350 F.

2. Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

3. In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Personal Note: This was a hit at Mosh and Jolly's impromptu weekend Olympics/twister (ha) potluck--a super easy, super fragrant hit! I really like rosemary, and I love cayenne, so... In my (admittedly unorthodox) opinion, one could easily cut back on the salt in the recipe and it might even taste better.

No comments: