Recipe information
Yield
makes 2 cups
Ingredients
2 cups unsalted cashews (about 9 ounces)
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preparation
Preheat the oven to 350°F. Spread the cashews in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until golden, 10 to 12 minutes. Toss with the remaining ingredients. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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