Alice in the Kitchen

Top Chef DC

Tonight is the premiere of the newest Top Chef, and this season was filmed right here in our Nation’s Capital.  In honor of the premiere, Dave and Lizze whipped up a delicious feast of glazed salmon, spice rubbed potatoes and roasted asparagus, and I made roasted rosemary cashews as an amuse-bouche.  They were really easy to make and pretty tasty.  They would make great holiday gifts too.  Credit to the Barefoot Contessa for this treat!

Roasted Rosemary Cashews

• 1 1/4 pounds cashew nuts (raw, unsalted)
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Preheat the oven to 375 degrees.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.  They will get slightly browned.  Pour them into a large mixing bowl.

Melt the butter and pour it over the cashews; stir to coat.

Combine the rosemary, pepper, sugar, and salt in a small bowl.

Toss the warm nuts with the rosemary mixture until the nuts are completely coated.  Serve warm.