Nuts About These Cashews

Now, I know it's not exactly the 'season' for such a recipe, but every time we've had company for the last few months I can't help but treat them to these, rosemary cashews...

and everyone has become inevitably addicted to their absolute and total yumminess.

Rosemary Cashews

1 lb. unsalted raw cashews (when I don't have those and am in a pinch I use a tin of salted and just omit the salt from this recipe)
1 scant T salt
2 T minced fresh rosemary (it's gotta be fresh)
1/2 tsp. cayenne pepper
2 tsp light brown sugar
1 T vegan margarine

Preheat oven to 350.
Spread cashews on a baking sheet in one single layer and bake for about five minutes, just enough to get them nice and hot.
Melt marg. in micro and whisk in remaining ingredients.
Remove nuts from oven and toss with margarine mixture.
VERY IMPORTANT STEP: walk away.
seriously, you'll want to eat them right then but I promise you that the wait is so worth it.
These get better and better as they sit for a bit and come down to room temperature. Only then will you taste the complexity and blending of the flavors.

I've even had guests scarf down any and all remaining stray nuts for breakfast! They're just that good!