Beckey really liked these, they were made by our friend Katie on a trip this spring to June Lake. Be sure and use unsalted roasted cashews, not raw ones, unless you decide to roast the raw ones.
Roasted Rosemary Cashews
1 lb dry-roasted cashews, unsalted
2 tbsp fresh rosemary, finely chopped
2 tbsp light brown sugar
1 tbsp melted butter
1 tbsp kosher salt
1/2 tsp cayenne pepper
Preheat oven to 350. Toast cashews on sheet pan for 5 minutes. In large bowl, combine rosemary, sugar, butter, salt, and cayenne. Toss hot cashews with spiced butter mixture. Serve warm.