It’s that time of year. It’s time to spend evenings in your backyard, enjoying the warm (sometimes steaming hot) air while sipping on a cool beverage and enjoying a satisfying snack.
Luckily, I’ve got just the summer snack for you.
About a month ago MD and I were in Ladue, Mo., a city just outside of Saint Louis. We made our usual stop at the Plaza Frontenac. We went from store to store and became especially excited when walking into Sur La Table. Oh, that is very much our heaven on earth. As we strolled through the store falling in love with nearly everything in sight, we came across a small table with a few samples; sparkling lemonade, tiny pieces of bread to sample the rich balsamic vinegar and small plastic cups filled with a few cashews.
Here’s where your new summer snack comes in.
Everything was very scrumptious, but those cashews kept me going back for more; not that anyone was offering them to me any longer. So, I settled with the recipe written on the back of a card and promised to share.
They are sweet, then spicy, nutty and crunchy. The fresh rosemary is so aromatic and really gives the cashews a unique taste.
This is such a wonderful treat alone, or enjoyed with cheese and grapes. It’s quick, delicious and perfect for your next happy hour. Bake tonight and share tomorrow. (They are even more fabulous the next day.)
MD’s review: “These are so amazing! Get them out of here. Never mind, leave them here for me.”
Serves approximately 3 cups
Takes only 15 minutes
Takes only 15 minutes
Ingredients:
1 ¼ pounds of cashew nuts (no salt)
2 tablespoons fresh rosemary leaves, chopped
½ teaspoon cayenne (More if you’re brave. I’m not.)
2 tablespoons brown sugar, packed
2 teaspoons salt
1 tablespoon melted butter
Preheat oven to 375 degrees
1 ¼ pounds of cashew nuts (no salt)
2 tablespoons fresh rosemary leaves, chopped
½ teaspoon cayenne (More if you’re brave. I’m not.)
2 tablespoons brown sugar, packed
2 teaspoons salt
1 tablespoon melted butter
Preheat oven to 375 degrees
Place the cashews on an ungreased baking sheet and bake for 12 minutes. While those are getting nice and toasted, mix your rosemary, cayenne, brown sugar and butter in a large bowl. Once your cashews are ready, remove from the oven and toss around in your mixture until covered completely.
Enjoy right away, or store in a sealed bowl to snack on throughout the week.
Let me know if you make these!
2 comments:
I have got to try these - they sound amazing!
What a nice flavor combination - these nuts sound perfect for easy summer entertaining or just plain snacking!
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