Hello Friends!! I have the yummiest fall appetizer to share with you today!! I don’t know about you, but once our fall temperatures hit, I am craving to savory herbs and all my favorite fall comfort foods. This appetizer is so easy to make, and the perfect little dish to put out to nibble on when you are hosting!!

Let’s get cooking ~

Growing up, I can vividly remember the infamous nut dish that would always be placed out on the coffee table for holiday get togethers. There would always be a large variety of mixed nuts, that most didn’t satisfy my tiny taste buds back then, so I always found myself digging for the cashews.

Now, as an adult, I have come to love all different nut varieties, but cashews still hold a special place in my heart. Especially when they are paired with my favorite savory herb – rosemary!

Whether we are hosting for the holidays, or gathered around the coffee table for a football game, these are the perfect munchie snack! I originally found the recipe from Ina Garten – my favorite cooking guru – and since she can do no wrong in my mind, I had to give these a try, and I am so glad I did!

I had never roasted nuts in the oven before, so this was a new twist for me, one that my family and I have grown to love. Plus it makes the whole house smell lovely! The recipe is simple, and doesn’t take much, and I think that’s what I love about most of Ina’s recipes – simple ingredients + great flavor and you have an instant crowd pleaser.

Follow the recipe below for your next get together, and I have a feeling this will quickly become your go-to as well 🙂

Preheat oven to 375 and spread cashews in one layer on a rimmed baking sheet. While the oven preheats and the cashews roast, you’ll have plenty of time to gather and prep the remaining ingredients.

Bake cashews in preheated oven for 8 to 12 minutes, shaking the tray once halfway through. Raw cashews take slightly longer and should be light golden before taking out of the oven.

Melt butter in a small dish in the microwave and allow to cool slightly while continuing. In a large mixing bowl, combine rosemary, brown sugar, cayenne, and salt.

Right after taking the cashews out of the oven, add melted butter to the spice and sugar mixture and stir to combine, until the sugar is slightly dissolved. Carefully add hot cashews, and fold with a large spoon or spatula to coat cashews. Allow cashews to cool slightly in a single layer before serving.

Serve shortly after, or transfer to an airtight container and keep at room temperature for a few days.

Ingredients :

• 1¼ lbs. cashews (raw, roasted, or even salted will work)
• 2 T butter
• 2 T fresh finely chopped rosemary
• 2 t dark brown sugar
• ½ t cayenne pepper
• 2 t Kosher salt

If you are using unsalted nuts, I like to sprinkle a bit more salt on the top just before I transfer them to a serving bowl, for a little added flavor.

Transfer to your favorite serving bowl and serve warm, for that cozy fall feel, and Enjoy!

Come and see some other fall appetizer recipes my friends are sharing today as well ~

And don’t forget to enter the GIVEAWAY for my favorite hosting essentials, to celebrate my NEW BOOK, going on now! One luck winner will win :

• 4 piece setting of my favorite antique silverware from Anthropologie
• A marble cake stand
• TWO Weathered wood bread boards
• 4 blue goblets
• Set of 6 mercury glass votives
• 4 blue linen napkins
• Farmhouse pitcher
• 16 piece dinnerware set

Click HERE to Enter!

Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent