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Rosemary Cashews
Makes approximately 3 cupsMy mom first made these little wonders as a food gift for me and Poppa a couple of Christmases ago and it was love at first bite! I’ve made them a number of times since and they are always gobbled down with enthusiasm—such was the case this holiday season. The recipe is designed for the nuts to be served warm, but they are spectacular at room temp as well. They’ve got an amazing “sweet ‘n salty” flavor and are super, super addictive! They are also extremely easy to make.
INGREDIENTS
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
COOKING INSTRUCTIONS
Step One: Preheat the oven to 375° F.
Step Two: Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
Step Three: Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Source: Ina Garten, “Barefoot Contessa - Episode: Dinners in the Fridge,” 2003. View the recipe on FoodNetwork.com.
Posted on December 26, 2011 with 47 notes ()
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Use Earth Balance
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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