A bowl of Rosemary Sugar & Spice Cashews makes the perfect holiday bar snack. The pedestal centerpiece features pomanders, or oranges studded with cloves. Amanda Smith Fowler made them extra special by carving a design into the surface and tying them with ribbon.
These sweet and savory roasted cashews are delicious, highly addictive and are always the first things to go when entertaining. They also make your house smell wonderful!
- 2 1/2 (9-ounce) cans roasted whole cashews
- 2 tablespoons salted butter
- 2 tablespoons brown sugar
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
1 | Preheat oven to 375 degrees F.
2 | Spread the cashews in a single layer on a lightly greased baking sheet, and heat in the oven for 5 minutes.
3 | Melt the butter and brown sugar in a large pan over medium heat, stirring frequently. Remove from heat and stir in the rosemary, salt, and cayenne pepper. Add the cashews to the pan, and toss to coat.
4 | Spread the cashews in a single layer on the baking sheet, and roast for 6 to 8 minutes, or until light brown, stirring occasionally.