For a hearty snack that doesn’t blow away like popcorn, try these delicious Rosemary Cashews, courtesy of Jeff, my not-so-piratey friend in Duluth.
(There’s my not-so-piratey friend in Duluth!) It’s a great way to grab a handful of protein under way…as I have frequently found sticky cashews stuffed in pockets of Gill bibs.
For a print-friendly recipe see below
1 lb Cashews
2 T. Fresh Rosemary. Chopped finely
1/2 t. Cayenne pepper
2 t. Brown sugar
1 T Kosher salt
1 T. Butter
You’ll need a lot more rosemary than you would think to chop down into 2 tablespoons. A good 4-5 6″ sprigs should work.
Preheat oven to 350 degrees. Roast cashews for 5 minutes.
Melt butter and add in dry ingredients.
Mix. Cool. Eat.
Since cockpit “table space” is typically minimal, I like to serve munchies in vertical dishes, leaving ample room for drinks and sail gloves. These wire baskets work well using paper liners or coffee filters that can be thrown away after use. These are the classic servers for one of Belgium’s signature dishes, pomme frites.
Belgium. Pomme Frites. Mussels. Yum. This Galley Pirate has work ahead of her.
- 1 lb Cashews
- 2 tablespoons Fresh rosemary Minced
- 1/2 teaspoon Cayenne pepper
- 2 teaspoons Brown sugar
- 1 tablespoon Kosher salt
- 1 tablespoon Butter
- Mince rosemary.
- Preheat oven to 350 degrees. Roast cashews for 5 minutes.
- Melt butter and add in dry ingredients. Mix. Cool. Eat.