Rosemary Cashews

I really love the holiday baking season. Today I didn't make many things, but I did get in some bread, sage-lemon shortbread and these herbiliciously good cashews. You will find a number of recipes out there for Rosemary Cashews, so allow me to add one more to the mix. I use two specific ingredients - *fresh* rosemary (don't use dried for this recipe) and hot smoked paprika. Many recipes use cayenne, but I prefer the smoky deep flavor of the paprika with its hint of heat rather than the back of the tongue grab that cayenne can have.

Rosemary Cashews

1 pound unsalted cashews (if using raw, toast longer than suggested below)
1 Tablespoon unsalted butter
2 teaspoons brown sugar
1/2 Tablespoon kosher salt
1/2 to 3/4 teaspoon hot smoked paprika
2 Tablespoons finely chopped fresh rosemary

Heat the cashews in a 350 degree oven until thoroughly warm (about 10 minutes- again, longer if using raw). Melt butter in a sauce pan and stir in the rest of the ingredients once melted. Remove cashews from the oven and while both mixtures are still warm, toss together. Cool, store in an air-tight container. It's worth doubling the recipe if you like cashews - they will go quick!