I found these savory morsels at La Grande Epicerie on an end cap between rows of immaculate table grapes and stone fruit. It’s not chic to eat on the street in Paris, so waiting until I walked home was an exercise in patience. Buttery, rosemary nuggets with a little kick and a salty finish, these cashews are the perfect accompaniment to an aperitif or on their own as a snack. I confess, they are even more delicious warm.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment.
Spread cashews on prepared sheet and warm for 10 minutes.
Melt butter, stir in rosemary and cayenne until combined.
Remove nuts from the oven.
Toss in butter mixture until coated, sprinkle with salt, and return to bake for an additional ten minutes.
Store in an airtight container.