| Barefoot in Paris | 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.—Ina Garten
Active time: 5 minutes | Total time: 7 minutes.
Barefoot Contessa Rosemary Cashews Recipe
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
Directions
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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.
- Honey Roasted Mixed Nuts from Sailu’s Kitchen
- Kale Chips from Kath Eats Real Food
- Fresh Baked Pretzels from Leite’s Culinaria
- Roasted Sweet and Spicy Nuts from Leite’s Culinaria
Barefoot Contessa rosemary cashews recipe © 2004 Ina Garten. Photo © 2004 Quentin Bacon. All rights reserved.
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.