I am busy preparing my gluten-free Thanksgiving feast today. I hope you are enjoying the holiday with your loved ones. Here is just a taste of what I will be serving this afternoon.This recipe has become one of my all time favorites. I serve it frequently at dinner parties. My family requests this more than any of my other concoctions. It’s the kind of dish that will have people calling you begging for the recipe. It’s so simple and no gluten in sight.
This recipe for rosemary roasted cashew nuts was adapted from The Barefoot Contessa on The Food Network. (Ina Garten will never lead you astray!)
1 pound raw cashew nuts
3 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butterPreheat the oven to 325 degrees F.
Place the nuts on an ungreased baking sheet and bake for 8 – 10 minutes until they are warmed through. Combine the rosemary, pepper, sugar, salt and butter in a large bowl. I like to melt and add the butter to the rest of the mixture about 2 minutes before the nuts are done roasting. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
These are best served warm, but they store well and are still quite delicious days later. Just give the mixture a good stir since much of the rosemary will fall to the bottom.
Enjoy this naturally gluten free appetizer or snack.
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