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Rosemary Roasted Cashews
from the kitchen of Sharmagne Leland-St.John

1 ¼ pounds cashew nuts
2 tablespoons fresh rosemary leaves, coarsely chopped
½ teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted

Preheat the oven to 375° F

Place the nuts on an ungreased baking sheet and bake for
10 minutes or until they are warmed through.

While the nuts are warming, combine all the ingredients in a
large bowl.

Toss the warm nuts with the rosemary mixture until the nuts
are completely coated. Serve warm.


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