Tonight I made something that I’ve never made for Thanksgiving before. Sweet and spicy cashews. They are terribly addictive – you can’t just eat a couple. The thing is, Thanksgiving is a time for waiting on the turkey to finish – and I always need something to munch on. (surely, I’m not the only one?) So, I thought these nuts would be the perfect snack for our “pre-turkey” time.
My sister’s neighbor, Marty, gave me the recipe ( I think Marty got it from the Barefoot Contessa.) – And now I’m sharing it with you because everyone needs these as a part of their holiday celebrations!
Sweet and Spicy Cashews
ingredients:
1lb unsalted, roasted cashews
1 tbsp minced fresh rosemary
1/2 tsp cayenne pepper
2 tbsp light brown sugar
1 tbsp kosher salt
1 tbsp butter, melted.
instructions:
Spread the cashews out on a sheet pan. Toast cashews in the oven until warm, about 5 minutes – on 350.
In a large bowl, combine all of the ingredients but the cashews. Then, thoroughly toss the cashews with the rosemary mixture. They are yummy when served right away, warm. But, they are also good served after drying on a sheet pan for a bit, or the next day.
Enjoy! and Happy Thanksgiving!
daily portion 