Roasted Rosemary Cashews

I love all kinds of nuts, there's not one I wouldn't eat.  And when any of them are spiced up, oh well, that just sends it over the top for me.  I have made and eaten countless kinds of spiced-up nuts and have never been disappointed.  This is terrific, especially this time of year since our rosemary thrives here year around, even with freezing temperatures.  

FYI, Jim and I tend to be hyper-sensitive to cayenne pepper and if a recipe calls for it, I generally use less than 1/4 of what is called for.  Except in two recipes:  Alton Brown's peanut brittle and this recipe.  It was definitely not too hot for us.  Make it as listed the first time and then adjust it to your taste when you make it again.

ROASTED ROSEMARY CASHEWS

1 1/4 lb cashews   
2 Tbsp coarsely chopped fresh rosemary
1/2 tsp cayene pepper
2 tsp brown sugar
2 tsp kosher salt
1 Tbsp melted butter

Spread cashews on ungreased baking sheet and roast in 375F preheated oven for 8-10 minutes.  Combine remaining ingredients in large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.  Serve warm.

Recipe Source:  Ina Garten