Barefoot Contessa Rosemary Cashews
November 24, 2009 posted by Linda Avery
by Ina Garten
from Barefoot in Paris: Easy French Food You Can Really Make at Home
(Clarkson Potter, 2004)
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.
Note: The cashews are best served warm, but you can prepare the rosemary mixture in advance and just before guests arrive toss them and serve.
convert Ingredients
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
Method
1. Preheat the oven to 350 °F (175°C).
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.
Recipe © 2004 Ina Garten. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
LC
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LC to your 
These cashews are easy and addictive! Loved them and so did my guests.
[Alexander Cowan] So easy and so delicious, this seems to be the theme for Barefoot Contessa. These were so simple to make yet so satisfying and pleasurable. The smell of the roasted cashews when they hit the rosemary and butter mixture was intoxicating. This recipe will definitely be added to my arsenal of recipes.