Happy Cinco de Mayo! And this post is not Cinco de Mayo related at all (what a bad blogger!). But I promise you that J and I will be celebrating with a Mexican feast tonight – we’re going to try these Ancho shrimp tacos from Bev Cooks (check out her blog too, she is one hilarious lady!) and we’ll be serving up our favourite Lime Margaritas.
Instead, today I’m bringing you one of my favourite party tricks – these Spicy Rosemary Cashews are one of my go-to appetizers to share on the coffee table when we have guests over. They’re super simple to make and we always have fresh rosemary on hand in our garden. I love appetizer nibbles – in fact, one of my favourite things to do for dinner is have different crackers and cheeses and meats to nibble on, but the thing is, I often get carried away with huge appetizer spreads. And then I can’t eat my dinner.
I like making these spicy rosemary cashews for an appy, because even though they’re small, they pack a punch, and no one is going to go overboard eating handfuls and handfuls. Except maybe me ;) I promise your guests will gobble up these tasty morsels!
- 2 cups raw cashews
- 1 tablespoon butter, melted
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons brown sugar
- 1/2 teaspoon cayenne pepper (or to taste - I've used both less and more in the past for different spice levels)
- Roast the raw cashews on a parchment-lined baking sheet for 10-12 minutes at 350 degrees F. While cashews are still hot, dump into a small bowl and pour melted butter over top. Toss. Add rosemary, brown sugar, and cayenne pepper and toss to coat cashews evenly. Turn back out onto the parchment-lined baking sheet to cool.
- Once cool, serve. Keeps in an air-tight container for a week.