Here's another quick appetizer idea for Thanksgiving—sweet and spicy cashews that your guests can snack on while they're waiting for the turkey...
This recipe is from Ina Garten, who based it on nuts served at the Union Square Cafe in New York (we've written about these and other cocktail nuts here).
If you don't like rosemary, these nuts are not for you. But if you do, they're delicious—glazed with a bit of melted butter, brown sugar, cayenne pepper, salt, and chopped, fresh rosemary.
The recipe simply calls for cashews, but we try to buy roasted, unsalted ones. If you buy raw cashews, it will take a bit longer than 10 minutes in the oven to toast them. If they're pre-roasted, it's quicker. You just need to warm them up. Also, they freeze well, if you're making things ahead of time.
• Get the recipe: Ina Garten's Rosemary Roasted Cashews, from the Food Network
Related: Cooking Basics: How to Toast Nuts (and Why!)
(Image: Elizabeth Passarella)
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Yes! These are great...as are most of Ina's recipes---I made several batches last year.
I made 2 pounds of these nuts on Thanksgiving. Turned out great. I used roasted unsalted Cashews from Trader Joes's.
I cut the cayenne by about 25% because my mom and aunt can't deal with the spiciness, but they still had a little kick to them and they were a definite hit.
I'm going to make them again this weekend for a tailgate party, and will experiment with almonds, as that was highly requested.