http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/6107645.aspxMon, 04 May 2009 22:21:14 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:6107645Motorhomegal0http://community.tasteofhome.com/forums/thread/6107645.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=6107645<p>&nbsp;Here is another quick, delicious variation for roasted cashews.&nbsp; It was NOT my original recipe...can&#39;t remember now where I got it, but enjoy:</p> <p style="margin-bottom:0in;"><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">ROSEMARY CASHEWS</font></span></span></font></font></font> </p> <p style="margin-bottom:0in;"><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">1 1/4 pounds cashew nuts </font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"><br /></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">2 tablespoons coarsely chopped fresh rosemary leaves </font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"><br /></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">1/2 teaspoon cayenne </font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"><br /></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">2 teaspoons dark brown sugar </font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"><br /></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">2 teaspoons kosher salt </font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"><br /></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">1 tablespoon melted butter</font></span></span></font></font></font><font color="#313131"><font face="Arial, sans-serif"><font size="2"> </font></font></font> </p> <p style="margin-bottom:0in;"><font color="#313131"><font face="Arial, sans-serif"><font style="font-size:8pt;" size="1"><span style="font-style:normal;"><span style="font-weight:normal;"><font size="2">Preheat the oven to 375 degrees F. </font></span></span></font></font></font> </p> <p style="margin-top:0.19in;margin-bottom:0.19in;"><font color="#313131"><font face="Arial, sans-serif"><font size="2">Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through and lightly browned. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.<br /></font></font></font><br /><br /> </p>http://community.tasteofhome.com/forums/thread/6107394.aspxMon, 04 May 2009 20:11:16 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:6107394Recipe-Bot0http://community.tasteofhome.com/forums/thread/6107394.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=6107394<p>“These seasoned nuts are so good, it’s hard to stop eating them,” reports Jean Voan of Shepherd, Texas. “I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch anytime.” TIP: Package a batch in a festive tin to give as a hostess gift.</p><p><a href="http://www.tasteofhome.com/recipes/Spicy-Cashews">View this recipe now</a></p>