Nuts

I've always been nuts for nuts.  They are the perfect snack.  Satiating a rumbling belly in no time flat.  One of my go-to favorites is toasted almonds and plump raisins sprinkled with Himalayan sea salt that I discovered here.  And just the other day, I made a quick aperitif pairing of Rosemary Cashews.  Beware, whatever bowls you might fill with these nibbles will be empty before you know it.  

Rosemary Cashews

{adapted from Ina Garten}

1 pound roasted unsalted cashews

2 tablespoons minced fresh rosemary 

2 teaspoons light brown sugar

1 tablespoon sea salt

1 - 1 1/2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.  

Spread the cashews out on a sheet pan.  Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, sugar, salt, and butter.  

Toss the warm cashews with butter mixture and serve warm.

[Reverie-Daydream Image]