I ever so slightly adapted the recipe by using a chipotle-garlic seasoning blend I like in place of the cayenne and by reducing the salt. The book calls for 1 tablespoon kosher salt which is way too much. On Food Network, the recipe calls for 2 tsp, which is better but still a bit much for me so I reduced it to 1 1/2 scat teaspoons sea salt. My changes are in red below.
Rosemary Roasted Cashews
Slightly Adapted from Barefoot in Paris
1lb roasted, unsalted cashews
2 Tbsp minced fresh rosemary leaves
1/2 tsp cayenne pepper (I used a chipotle-garlic seasoning blend)
2 tsp light brown sugar
1 1/2 tsp sea salt (book says 2 Tbsp, Food Network says 2 tsp)
1 Tbsp unsalted butter, melted
Preheat oven to 350 degrees F.
Spread the cashews out on a sheet pan. Toast in the oven until warm--about 5 minutes.
In a large bowl combine the rosemary, cayenne, sugar, salt, and melted butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.
Notes/Results: These nuts make your house smell delicious with the toasty aroma combined with the scent of the rosemary and if possible, they taste even better than they smell. They have that great balance of savory, salty, spicy, herby and sweet. My only issue with them (beyond the amount of salt in the original recipe) is that I want to eat all of them. They would be great with a cocktail. I will happily make them again.
Linking up to I Heart Cooking Clubs where our theme this week is Ina's Bistro!--Ina's French recipes. This recipe may not be particularity French but it's from her French cookbook so there you go!
I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.