Smoky Cashews

Name: Smoky Cashews
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

January 26, 2012

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.

The cookbook cover with a blue background and fine typeface.

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. Buy the full book from Amazon.