I mentioned in yesterdays weekend recap that my Mom was hosting a dinner/birthday party on Saturday night. Generally if any sort of party involving food is being hosted in my house I will be asked to contribute my culinary skills…even if i’m not invited!
Fortunately I am happy to help especially if it means some kitchen experimentation. I made two appetizers and a dessert recipe all of which I am told were huge hits. Since no one at the party was gluten-free I took this as an opportunity to create some indulgent and very glutenous food. Not that gluten-free food isn’t indulgent or delicious…otherwise I would have nothing to blog about.
It’s funny how sometimes the recipes with the fewest steps end up being the most delicious. This was definitely the case when I tried these Rosemary Cashew Bar Nuts. C’s mom was the one who introduced me to them when I was visiting Minnesota in 2011. I could not stop eating them and asked if she could pass along the recipe.
Fortunately she happily passed it along and it turns out it was by the one and only Barefoot Contessa. I seriously think that Ina Garten has the magic touch. Her recipes always turn out perfectly. Unfortunately this meant that I now knew how to make these myself and they are addictive! I have an incredibly hard time exerting willpower when it comes to this appetizer. If these are around I am generally full before the meal. Hopefully your dinner guests will have more self-restraint than I do but regardless they will love this recipe. And they’re gluten-free.
These are the perfect combination of sweet and spicy with the added depth of the rosemary. Truly a fantastic appetizer for any dinner party. If you’re worried about too many leftovers you can halve the recipe or do what I do and pawn them off on guests as they leave! Though I did save a secret stash for myself…not that they lasted more than a day.Print
Rosemary Cashew Bar Nuts
- Total Time: 15 minutes
- 4 cups of cashews (roasted or follow instructions below if raw)
- 2 T fresh rosemary, minced
- 1/2 tsp cayenne pepper
- 2 tsp coconut palm sugar (or brown sugar)
- 1.5 tsp coarse sea salt
- 1 T butter (or coconut oil)
- *Skip this step if cashews are already roasted. Set oven at 350 degrees F. Spread out cashews on a baking sheet and roast for 10 mins.
- Add everything except butter and mix to combine.
- Melt butter and add to cashews and spices.
- Serve warm or at room temperature.
Do you typically serve appetizers at your dinner parties? What are your go-to recipes? Any other Ina Garten fans out there?
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