From the Christmas Kitchen: Rosemary Cashews

Looking for the perfect hors d'oeuvres for guests to nibble while they await your fabulous holiday feast? Try these delicious Rosemary Cashews from one of my favorite cookbooks of all time, Barefoot in Paris by Ina Garten (aka The Barefoot Contessa).Inspired by the bar nuts served at Union Square Cafe in New York City, these delicious, savory cashews are perfect for holiday entertaining. They are insanely tasty, take under ten minutes to prepare and can be made the day ahead and kept in an airtight container. They will prime your guests' palates without filling them up and, coincidentally, pair beautifully with a festive glass of Champagne.While Ina recommends serving the Rosemary Cashews warm, I actually like to make them at least a few hours ahead or the day before. This allows the rosemary mixture to cool and adhere to the cashews better. Go ahead and try it both ways and you be the judge! I must caution you though, they are extremely addictive so only make them when you have a houseful of people coming over so you don't eat them all yourself. Trust me, I speak from experience!Also, if you're looking for a special, homemade culinary gift to give your foodie friends and neighbors for the holidays, these Rosemary Cashews are an excellent choice. Simply package them in a classic Mason jar finished with colorful, festive fabric or paper and tied with a raffia bow and you're good to go.I hope you and your guests enjoy these ever-so tasty Rosemary Cashews and I'd like to wish you all a very Happy & Delicious Holidays!Cheers,  "Rosemary Cashews" Author: Ina Garten | Barefoot in Paris Cashews can be made up to a day ahead of time and are delightful paired with a glass of Champagne! Ingredients

• 1 pound roasted, unsalted cashews
• 2 tablespoons minced fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon unsalted butter, melted

1. ) Preheat oven to 350 degrees.
2. ) Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.
3. ) In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm if desired.