I was just about to publish yet another post about champagne and its many merits, waxing poetic about its color and effervescence and why we really don't need an occasion to drink it-maybe it just being the weekend is reason enough to break out the bubbly, when I came across this inspired post about spicy nuts from one of my favorite new food bloggers (and college crony), Karen over at doesthatmakesense. And I remebered these delicious nuts that I've been making since the holidays from the beloved Barefoot Contessa, Ina Garten.
Just like Karen's take on Mark Bittman's Caramelized Spicy Nuts, these roasted cashews are perfect for noshing-say during the Superbowl this Sunday or on a cozy day inside, huddled up in a cashmere blankie, hiding out from the snow (hah-East Coasters) or another day of interminable rain. And if your pantry looks a bit like mine, you'll have all of the ingredients already at home. Happy Snacking!
Head on over to the Food Network for the Rosemary Roasted Cashews recipe.
5 comments:
oh yum! If I hadn't just eaten the left over cream cheese frosting (whoops) I would totally be making and munching on these!
MMMMMM. Oh why oh why can't cashews be calorie free!?!?!
MMM, cream cheese frosting is my fav, Jas! Becky-good calories, though, right!!??
Haha, good calories if you only have about 8 ;-)
Hah, good thing I don't count, then. :) You can probably tell from the butter in the tomato sauce.
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