While you are here visiting the "Virtual Craft Show" , I thought you might like to fix yourself a little snack. I made these
Rosemary Roasted Cashews for Thanksgiving, and everyone was crying for more. Very addicting. They are an Ina Garten recipe that was featured in Good Housekeeping magazine this month.
Rosemary Roasted Cashews
4 cups raw cashews (1 1/4 lbs.)
2 Tbsp. coarsely chopped fresh rosemary leaves
1 Tbsp. butter, melted
2 tsp dark brown sugar
2 tsp. kosher salt
1/2 tsp. cayenne (ground red) pepper
1. Preheat oven to 375 deg. F
2. On 18" by 12" jelly-roll pan, arrange cashews in single layer. Roast 10 to 12 minutes or until nuts are
3. Meanwhile, in large bowl, stir together rosemary, butter, sugar, salt, and cayenne until combined.
4. Add hot cashews to bowl with rosemary mixture, toss until nuts are well coated.