spicy, salty cashews
I have made this humble little appetizer for years. Think of the restaurants you visit, where they put a little dish of spiced nuts in front of you---compliments of the house. You remember the gesture, the little treat. At home: whether just before a weeknight meal or as a simple way to greet weekend guests, a tray of nuts is a quick way to offer some pre-dinner, complimentary nibbles.
Even better? I have just started making a little blend of the butter-and-spices; then freeze the 'butter cubes' in my freezer. So I can make rosemary, sugary, spicy cashews whenever it suits my fancy (minus any of the ingredient gathering, bowl-dirtying, time-required to fix). All I have to do is heat the cashews and blend with my pre-mixed, defrosted 'sugary spicy butter cube.'
Spicy Salty Rosemary Cashewsadapted from Barefoot Contessa
1 1/4 LB unsalted cashews 2 T minced rosemary 1/2 tsp cayenne pepper 1 T brown sugar 2 tsp kosher salt 2 T melted butter
Oven to 375; roast cashews in oven for 5-10 minutes. While they are warming in oven: combine all other ingredients in a bowl. (Or pluck a frozen butter cube from the freezer and drop into bowl to defrost; give it 20 minutes). Add warmed cashews to butter and spice mix, stir to combine and serve warm.