I hope everyone had an excellent Thanksgiving with food, family, and friends. We did, but we have onto full fa-la-la around here! The Christmas tree is up and twinkly, the front yard has been Griswolded out, and stockings are hung on the mantle. If only the weather outside were a tad more frosty…
I wanted to share a couple of recipes from Thanksgiving dinner that will definitely make an appearance again around here, and not just for turkey day! Let’s start with these delicious cashews…
Every year, I make some kind of spiced nuts for a little nibble by our bar set-up at Thanksgiving. (Other options: Sweet and Savory Spiced Nuts, Nippy Nuts, Sweet and Spicy Almonds, and Chili-Roasted Cashews) This year, I made Rosemary Cashews. Earlier this year, a co-worker brought some to a party and everyone raved so when I saw this recipe in Barefoot Contessa’s Barefoot in Paris, I knew they were happening.
So easy, so delicious. I love cashews to begin with (doesn’t everyone?) and the roasting brings out such a great flavor. They get tossed with some simple seasonings and the magic happens. Addictive and the perfect accompaniment to a cold cocktail.
The recipe below is based on the 12 oz. bag of cashews I could find (the original called for one pound, and I didn’t want to by another bag…) – we had eight for dinner and I had plenty left over. For the original recipe, click the link above.
Yield: 6 Servings / 3/4 pound of nuts
3/4 lb. (12 oz.) roasted, unsalted cashews
1 1/2 Tbsp. minced fresh rosemary
3/8 tsp. cayenne pepper
1 1/2 tsp. light brown sugar
3/4 Tbsp. kosher salt
3/4 Tbsp. unsalted butter, melted
1. Preheat the oven to 350 degrees.
2. Spread the cashews in a single layer on a rimmed cookie sheet.
3. Thoroughly combine the remaining ingredients in a large mixing bowl.
4. Place sheet in oven and roast in the oven until golden brown and warmed through. This takes around five to seven minutes, but watch carefully so they don’t burn.
5. Remove the cashews from the oven and immediately transfer them to the bowl with the butter mixture. Mix until all the cashews are coated thoroughly. Can be served warm or let cool completely and store in an airtight container until ready to serve.