Rosemary, Sugar, and Spice Cashews

These nuts are a hit at every party. You should go ahead and make a double batch!

[vc_row][vc_column][vc_single_image image=”242158″ img_size=”large” alignment=”center”][vc_column_text]

A bowl of Rosemary Sugar & Spice Cashews makes the perfect holiday bar snack. The pedestal centerpiece features pomanders, or oranges studded with cloves. Amanda Smith Fowler made them extra special by carving a design into the surface and tying them with ribbon.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]These sweet and savory roasted cashews are delicious, highly addictive and are always the first things to go when entertaining. They also make your house smell wonderful!

Ingredients

2 ¹/₂ (9-ounce) cans roasted whole cashews
2 tablespoons salted butter
2 tablespoons brown sugar
3 tablespoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper

Directions

1 | Preheat oven to 375 degrees F.

2 | Spread the cashews in a single layer on a lightly greased baking sheet, and heat in the oven for 5 minutes.

3 | Melt the butter and brown sugar in a large pan over medium heat, stirring frequently. Remove from heat and stir in the rosemary, salt, and cayenne pepper. Add the cashews to the pan, and toss to coat.

4 | Spread the cashews in a single layer on the baking sheet, and roast for 6 to 8 minutes, or until light brown, stirring occasionally.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by Elizabeth Bearden

Styling by Amanda Smith Fowler