I first made these cashews several years ago for a vocal jazz in-home concert. They were an immediate hit. (The recipe is a slight modification of an Ina Garten classic.) Happily, the monthly home concerts have flourished and many of our guest artists have made return visits to perform as part of our ongoing series. I’m sure it’s because of these fabulous nuts! Just sayin…….

• 4 c. salted whole cashew nuts
• 1 T. melted butter
• 2 tsp. kosher salt
• ¼ tsp. cayenne pepper
• 2 T. coarsely chopped fresh rosemary (I know this seems like a lot, but trust me on this one!)
• 2 tsp. brown sugar

Place the nuts on an ungreased baking pan and warm in a pre-heated 375 degree oven for 6-10 minutes. (Don’t let nuts get brown, so watch carefully.) Meanwhile, combine the melted butter, salt, cayenne, rosemary, and brown sugar in a bowl large enough to also hold the nuts when they come out of the oven. Toss the warm nuts with the rosemary mixture until they are well coated. Serve warm or cool thoroughly and store in an airtight container.