rosemary cashews

Has it really been nearly 4 months since I’ve been on this little blog?  I feel a little like my blog has become the neglected Christmas cactus which is in the corner of our front parlor near a friendly window.  Like my struggling cactus my poor blog has been completely ignored and so have the kind people who have left me comments.  I’m sorry.

I want to thank you {way in advance} for letting me catch up a little bit on Christmas …this will be a two-part post.  And then I’ll get back on track with regular recipe postings and a few things around our family compound.

Way back in December (I put together some homemade holiday gifts for my little boys’ teachers.  I could have definitely gone the gift card route (Who doesn’t love a gift card?), but I wanted to make something this year.  I did manage to take photos, but sadly didn’t post them until now.

So, maybe you’ll have a little head start on what you can do for your children’s teacher gifts for next Christmas!  You can thank me in December.

But, before we get started on rosemary cashews I wanted to show you what our front door looked like this Christmas.  You may remember that last year I won this.  I was totally thrilled, but this year I decided to use a metal door bucket that I found in a container of decorating things I had purchased, but had never used.  It was a wonderful surprise to find some hidden things that I could pull out for the season.

front door Christmas decor

I picked up a few items from our local AC Moore  and then inserted several clippings from the bottom of our Christmas tree.  My Mom helped me create the puffy, plaid bow (she’s a master of those types of bows) and then I tied on a gold letter B (Restoration Hardware from a few years a go).  The metal door bucket is from Southern Living at Home and I was so happy to find it in my secret (even secret to me) decorating stash!

raw cashews

So let’s dive in and prepare these rosemary cashews from Ina Garten’s Barefoot in Paris cookbook.  I would love to be barefoot in Paris myself, or really anything in Paris.

Back to this divinely simple recipe…preheat your oven to 350 degrees.

To start, you’ll need 1 pound of unsalted cashews.  I found mine at Trader Joes.  Spread them out on a baking sheet.

roasted cashews

Toast them in the oven until warm or about 5 minutes.

rosemary and other spices

In a large mixing bowl combine 2 tbsp minced, fresh rosemary, 1/2 tsp cayenne pepper, 2 tsp light brown sugar and 1 tbsp kosher salt.

adding melted butterNext, add 1 tbsp of melted unsalted butter.  Combine these ingredients and then toss the warm cashews so that they combine with the butter, spices and brown sugar.  The smell is divine.

mixing cashews with spiced butter

I used a large wooden spoon to combine the spiced butter with the toasted cashews.  I cannot emphasize enough how amazing these smelled.  Even my boys had to wander over to see what was happening in the kitchen.

cute teacher gifts

Here’s a peek at how I put together our little gifts and exactly what went into each bag.  The brown kraft bags were purchased at Target (after Christmas 2011); the narrow ribbon (Michaels) was used to tie on the tags; the red ribbon (AC Moore) was used on the brown kraft bags; the cashews went into small cello bags. We also tucked in Candy Cane Green Tea (Trader Joes) and several bars of Valrhona chocolate (also Trader Joes).  I also made this recipe and included  some inside each gift bag.  The tags (Caspari, from several years ago) were tied onto the outside of each filled bag with the narrow, green ribbon.

teacher gifts for Christmas and holidays

This is how they looked when they were completed.  You can see the cello bags peeking out the top of each filled shopping bag.

I am already thinking of what food items (homemade) we can bring in for Teacher Appreciation week and the end of the school year.

For the original recipe by Ina Garten, look here.

Rosemary Cashews


1 pound roasted unsalted cashews

2 tbsp minced fresh rosemary leaves

1/2 tsp cayenne pepper

2 tsp light brown sugar

1 tbsp kosher salt

1 tbsp unsalted butter, melted


Preheat the oven to 350 degrees.

Spread the cashews out on a sheet pan.  Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter.  Thoroughly toss the warm cashews with the spiced butter and serve warm.

Serves: 8

Glad to be back with y’all!