From Martha Stewart
2 cups (9 ounces) unsalted cashews, toasted
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons packed light brown sugar
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
- Toast cashews: Spread nuts in a single layer on a rimmed baking sheet, and bake at 350ºF, stirring occasionally, for 10 minutes.
- Toss cashews with remaining ingredients until evenly coated.
- Cashews can be stored in an airtight container at room temperature up to 2 weeks.
Makes 2 cups.