Spiced Rosemary Cashews

Makes: 1 lb
Source: Barefoot Contessa Paris by Ina Garten

1 lb roasted unsalted whole cashews
2 T minced fresh rosemary
½ t cayenne pepper
2 t light brown sugar
1 T coarse kosher salt
1 T butter, melted

Preheat oven to 350 F.
Combine rosemary, cayenne pepper, brown sugar, and salt in a small bowl. Spread cashews on a cookie sheet and toast for 5 minutes, stirring occasionally to make sure they don’t burn. Transfer nuts to a large bowl and toss with spice mixture and melted butter. Serve warm or at room temperature.