These sweet and spicy nibblies are spiked with minced fresh rosemary, and the combination is positively addictive. I make them in giant batches to dole out to friends on the patio with a crisp Sauvignon Blanc — they also come in handy for last minute hostess gifts. But you can cut the quantities in half, if you like!

Recipe: Rosemary & Cayenne Cashews
Makes 7 cups

2 pounds whole, unsalted, roasted cashews
4 Tablespoons finely minced fresh rosemary
2 teaspoons cayenne pepper
2 teaspoons kosher salt
1 Tablespoon plus 1 teaspoon dark brown sugar
2 Tablespoons unsalted butter, melted

Preheat oven to 350F. Spread the cashews on two rimmed baking sheets and cook for 5 minutes. Meanwhile, combine the remaining ingredients in a large bowl — you’ll have a thick paste at the bottom of the bowl. Then add the warm cashews and toss well. Spread out on the baking sheets again and allow to cool to room temperature. (You can serve them warm, but they’ll be crunchier once they cool off!)