Rosemary Cashews
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. The cashews are best served warm, but you can prepare the rosemary mixture in advance.
|
|
|
| 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 | |
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.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
Reviews
On 8.18.06 C.Z. wrote:
Perfect balance of spicy, salty, and sweet. All my guests loved them.
On
2.1.07 D.W. wrote:
I've made these since receiving this cookbook in 2004. Friends rave
about them being "addictive." My only question: Is there
some risk of rancidity due to the butter, if you don't finish them
and store these at room temperature?
