Roasted rosemary cashews

After countless explanations and viewing “pleasure”, I still do not understand or enjoy football. I’ve tried. I’ve given it a chance. But it does not float my boat. I remember, on my way to my first Gator Football game, asking my football infatuated best friend how the game was played and her subsequent look of horror. I was that girl doing the Gator Chomp that had no idea why she was doing it. Or cheering for the Miami Hurricanes and Dolphins with my football father, who’s “TOUCHDOWN!” can be heard from anywhere within a twenty foot perimeter of my house.


Boston is abuzz with Superbowl festivities, because I’m guessing that the Patriots made it? Last weekend, someone told me he was flying to Fort Lauderdale to watch the game so he could just jump in the ocean instead of killing himself if the Patriots lose. Umm…


I’m all about being passionate, but again, no comprendo the football thing. While people are watching the Patriots and….the other team…I’ll be in the kitchen making these delicious cashews. They take absolutely no time to prepare. Although in this case I might wish they did so I can stay away from watching the game for as long as possible. Cashews are delicious enough to be eaten alone, with their sweet and warm flavors, but these are spicy, sophisticated, and just plain good. The rosemary adds another layer of flavor that take these to a whole new earthy level.


Football…torture. These nuts are the opposite.

Roasted Rosemary Cashews

Adapted from Ina Garten

Note: it’s really essential to use fresh rosemary in this recipe and not dried because dried won’t be nearly as aromatic.

1 1/4 pounds cashews

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne

2 teaspoons dark brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

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