Rosemary Cashews - A fan favorite!

This is one of Mom's recipes and people just love these cashews. They're easy to make ahead and for longer-term storage they're freezable. I have fond memories of eating these cashews over many family cocktail hours, especially with Washington can cheese at the beach.

1 ¼ pounds roasted cashews, unsalted

2 tbsp fresh rosemary, chopped (put into coffee cup and snip with scissors)

½ tsp cayenne

2 tsp dark brown sugar

2 tsp salt

1 tbsp butter, melted

Toast cashews on a baking sheet at 350 degrees for 10 minutes.  Place in bowl.  Mix remaining ingredients together – pour over nuts, stirring well.

Can also use mixed nuts.  If using salted nuts, reduce the amount of salt added.  Can freeze the nuts.