Rosemary Cashews   

1 pound roasted unsalted cashews

2 Tbls minced fresh rosemary leaves

¼ teaspoon cayenne pepper

2 teas light brown sugar

1 Tbls Kosher salt

1 Tbl unsalted butter, melted

Preheat the oven to 350F

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 in individual shot glasses or plate adorned with flowers.