When I made these nuts last week, I had no idea how addicting and delicious they would be! I piled them onto a cheese platter for Christmas Eve and they looked beautiful paired with meats, cheeses, fresh rosemary sprigs, peppers, olives, pears, and crackers. A dear friend of ours tasted them and said… mmmm, pine nuts!  It gave us a good laugh, because I never thought of rosemary as tasting pine-y, but if you think about it, it does a bit.  We will always think of them as pine nuts, but no matter what you want to call them, you must give them a try!

The recipe comes from the always wonderful Ina Garten (Barefoot Contessa), and I adapted it slightly, which we were very happy with.  If you need a quick and easy snack to make for the New Year’s festivities give these a try. I think you will be absolutely pleased with the results!

ROSEMARY CASHEWS. (Adapted from Barefoot in Paris, also here.)

1 lb. unsalted raw cashews
2 tablespoons fresh rosemary leaves, minced
1/2 teaspoon (heaping, if you like extra heat) chipotle chili, crushed (I buy mine at Whole Foods)
2 teaspoons light brown sugar, packed
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted

Preheat the oven to 350° F. Spread cashews onto a sheet pan, and toast in hot oven for about 5 minutes until you smell roasted nuts. While nuts are toasting, combine the rosemary, crushed chipotle chili’s, brown sugar, salt and butter. Remove nuts from oven, and carefully toss with rosemary butter mixture, combine thoroughly until all the nuts are coated. Serve warm (delicious!!) or save in an airtight container until needed. Warning: addictive.

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