These I spotted on the Lottie and Doof  blog and was naturally intrigued. The recipe is an Ina Garten one – someone who is well-known to those Stateside but (until recently at least) not at all familiar to me over here on the other side of the Atlantic pond. This makes quite a large batch, but it’s easily halved.
- 450g raw cashews
- 4 tsp chopped fresh rosemary leaves (increase to 2 tblsp if you’d like a bigger rosemary hit)
- 2 tsp light brown sugar
- 2 tsp coarse sea salt (add more if it’s to your taste)
- 0.5 tsp cayenne pepper
- 1 tblsp unsalted butter
- Preheat the oven to 170C (or 160C if fan-assisted)
- Spread the cashews on a baking tray and place in the oven.
- Remove when a nice golden colour, which may take about 20 minutes or so. The nuts can burn easily so check them every few minutes and give them a stir around.
- Meanwhile, remove the leaves from some sprigs of rosemary and chop finely, giving enough for 4 tsp.
- Melt the butter and add the chopped rosemary, sugar, salt and cayenne.
- Toss the warm nuts in this mix and serve warm or at room temperature.
- 1 kg granulated or caster sugar
- 3 or 4 sprigs of fresh rosemary
- 1 litre screw-top preserving jar
- Place the sprigs of rosemary in the jar and pour the sugar around them.
- Seal the jar and leave for 10-12 days, after which the sugar is well-infused with the rosemary scent.
- Remove the rosemary and keep the sugar for use in fruit crumbles or cakes. Nigella Lawson also suggests using small amounts in meat or tomato sauces for pasta.