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12 comments to “Nuts! (Rosemary Cashews)”

  1. yummmmmmmy. i remember having these at your house now soon you will have them at mine. xxx

  2. These look scrumptious. I must make them post-haste!

  3. Haha, I do the exact same thing on our blog! I swear, we’ve got maybe one savoury recipe for 10 sweet. I love the idea of these cashews, though. I’ve done the same thing with walnuts before, but with the richness of the cashews, I imagine this is fantastic.

  4. One of the best – I won’t argue with that.
    I can imagine!

  5. What a nice change of pace for a hostess gift or an appetizer potluck. I love nuts and saw these on tastespotting and wanted the recipe for the holidays. I must say for such a new blog, you have nice photography. Thanks

  6. I am not so much a sweet tooth so I’m absolutely drawn to these. They look fantastic!

  7. my first visit to your lovely blog and it seems we’re attracted to many of the same recipes! this is one of my favorite ‘go to’ party snacks as well. guests at first carefully take a nut or two and then immediately head back for a handful. they’re delicious!

  8. Can I use raw unsalted cashews instead of the roasted ones?

  9. Hi Sheri, Sorry for the delayed response- sure, but you’ll need to roast them first!

  10. Great recipe! I’m thinking of making some for Christmas gifts. Do they store well? I’m going away and am wondering how far in advance I can make them! Cheers..

  11. Hi Ginny! Unfortunately, I do not think these store very well. I think because of the butter they start to fade after a couple of days. Maybe not the best recipe for gifts, but a great recipe for entertaining. They’re at their best still warm from the oven, but still great for a couple of days after that.

  12. I just discovered your site a little while ago and was looking for a perfect easy but delicious appetizer to bring to a friend’s dinner party. So quick and everyone was talking about how good they were – perfect for the pre-dinner cocktail and go great with beer. I would recommend cutting the rosemary into very small pieces, since it won’t be cooked and you don’t want too many needly pieces in there. I chop herbs by putting them in a mug and then snipping them with scissors until they’re the size I want – technique learned from my French brother in law and I’ve never gone back.

What do you think?