Last weekend we went to a family potluck and – as usual – I struggled with what to make.
Since I rarely cook or bake, I was not about to volunteer to bring, say, coq au vin or baked Alaska.
I settled on two things: these gluten-free peanut butter cookies (to which I added chopped Reese’s peanut butter cups from our leftover Halloween stash with great results) and rosemary cashews.
This recipe is a spin on one from Real Simple magazine. The original article showcases four ways to start with mixed nuts and make them sweet or savory.
For my version, I decided to skip the mixed nuts and started with a 16 ounce bag of lightly salted cashews instead. Here’s the step by step:
- 16 oz lightly salted cashews
- 1 T butter
- 2 T sugar
- 2 T chopped fresh rosemary
- Coarse salt for sprinkling
- Melt butter in a large skillet
- Add sugar, nuts and rosemary. Stir to coat and cook until cashews are fragrant and lightly toasted, about 4-5 minutes. Don’t burn!
- Spread nuts on a baking sheet to cool and sprinkle with coarse salt. Eat. Enjoy.
I brought back some sea salt from Hawaii and the big flakes really elevated the flavor.