'Tis the Season: Rosemary Roasted Cashews

My advice when it comes to this recipe? Make this ... now. Do not pass go, do not hesitate to get into your car and get the ingredients necessary at the grocery store. If you absolutely need to, come on over and I'll spare you some sprigs of rosemary.

One note though ...  I combined the ingredients as listed by my beloved Ina, but it caused some major clumpage that was unattractive in the finished product.  When I do this again (and I have four pounds of cashews waiting to be turned into this rosemary roasted goodness in my pantry), I'd combine the dry ingredients, dump in the roasted nuts and then drizzle the butter on top and combine everything together.

These yummy treats are going to my friends who are on Santa's good list.  You know who you are.

Rosemary Roasted Cashews
by Ina Garten

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
1 tablespoon light or dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Preheat the oven to 375 degrees F.

Place the nuts on a parchment-lined baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.  (If you make the nuts ahead of time, you can simply rewarm them briefly in a hot oven.)

But trust me ... these are just as good cold. :)