Spicy Rosemary Cashews

I got this recipe from my friend David (& then tweaked it a bit) and they've been a favorite Christmas present idea. They're best warm, it's true, but they certainly don't have to be served warm. Even so, they tend to work best if you warm the cashews in the oven first, as it seems to help the mix adhere. In a pinch, though, just throw the cashews into the coating and mix. Done!

Mix about 1 lb cashews (whole or pieces) with

• 3 Tbsp coarsely chopped fresh rosemary leaves
• 1/4 tsp cayenne
• 1/4 tsp chipotle pepper
• 2 tsp dark brown sugar
• 2 tsp kosher salt
• 1 Tbsp melted butter

* If you're not big on spice, cut down on the chipotle pepper, or just use just under 1/2 tsp cayenne and no chipotle.

If you're warming the cashews:
Preheat oven to 375. Place about 1 lb of cashews nuts on ungreased baking sheet & bake about 10 minutes, or until warmed through. Meanwhile, combine the mix in large bowl. Toss warm nuts with rosemary mixture until completely coated. Adjust salt & spice levels to taste (if too spicy, add a smidge more brown sugar). Serve warm, if possible.