Rosemary Roasted Cashews

With every tailgate group, there is always at least one straggler. This is something the people who showed up on time can enjoy while waiting for the rest of the food to arrive. But don’t take too much of this, because people will ruin their dinner—it is that addictive.

3 tablespoons butter, plus extra for the baking sheet

2 pounds whole roasted cashews

2 tablespoons firmly packed light brown sugar

3 tablespoons chopped fresh rosemary

½ teaspoon cayenne pepper

Preheat the oven to 375 degrees. Grease a 15 x 10-inch baking pan with butter and spread the cashews on it. Bake for 5 minutes. In a large Dutch oven melt the remaining 3 tablespoons butter over medium heat. Add the brown sugar, stirring to dissolve. Remove from the heat and add the rosemary and cayenne pepper. Add the cashews to the Dutch oven and toss to coat evenly. Spread the cashews on the baking pan again and bake for an additional 8 to 10 minutes, or until lightly browned, stirring occasionally.

Makes 6 cups.

NOTE: Store in an airtight container.