Urquhart Castle, Scotland
Considering the long trip Alastair and Fiona had to take before they reached Urquhart Castle, home of the Clan MacKay, I thought this recipe would be fitting for their journey.
Of course, they wouldn’t have found any cashews in medieval Scotland, so humor me with this snack.
Do you have any favorite kind of snacks? Perhaps one for Alastair and Fiona as they made their way through the Highlands?
ROSEMARY ROASTED CASHEWS
4 cups raw cashews (1/1/4 lbs.)
2 tablespoons coarsely chopped fresh rosemary leaves. (In a pinch, I’ve used dried rosemary)
1 tablespoon butter, melted
2 teaspoons dark brown sugar
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
Preheat oven to 375 degrees
On a jelly-roll pan or baking sheet, arrange cashews in single layer. Roast 10 to 12 minutes or until nuts are toasted and heated through.
Meanwhile, in a large bowl, stir together rosemary, butter, sugar, salt and cayenne until combined. Add hot cashews to bowl with rosemary mixture; toss until nuts are well coated. Serve warm.
I’m sure Fiona and Alistair will enjoy the snack and she will write down the recipe to make it herself.
Thanks for sharing and have a lovely weekend! After the suffocating heat here, a bit of rain made the air breathable, thank goodness!
So happy you got some rain, Carmen. As I’m typing this, rain is softly falling outside, which is a rare event during our summer months.
Have a wonderful weekend my friend! 🙂
I love cashews so this is something I will try for sure. Thank you for sharing it.
Great to hear, Marilyn! They’re one of our favorites in my family. 🙂
A perfect snack for two Medieval vegetarians! I wonder if you could substitute almonds?
I’m always tweaking recipes, Dianne. Go for it! If you do, let me know how they turn out. 🙂
wow, sounds interesting, thanks Mary
You’re so welcome, Sharon. Let me know if you make this tasty snack. 🙂