Spicy nuts.

I am my father’s daughter when it comes to nuts of all kinds: I. Can’t. Stop. Eating. (Well, except for Brazil nuts. Seriously, who likes those? Oh, and I hate macadamias too.)

One of my contributions to this year’s Thanksgiving feasts is this super easy recipe for spiced rosemary cashews. Yes, cashews are perfectly fine on their own, but this adaptation from Ina Garten’s Barefoot in Paris elevates the cashew to a higher plane. Full of flavor and with a kick of heat, these are best served just a bit warm.

rosemary cayenne cashews

1 pound roasted unsalted cashews
2 Tbsp. minced fresh rosemary (only use fresh)
1/2 tsp. cayenne (if yours is really fresh, consider backing off the heat a bit)
2 tsp. light brown sugar
1 Tbsp. kosher or coarse salt
1 Tbsp. butter, melted

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet and warm them in the oven for 5 minutes until they’re fragrant. Combine the other ingredients in a bowl big enough to hold the nuts; stir until the sugar dissolves. Add the warm cashews and toss with a rubber spatula to completely combine the nuts and spice mix. Serve warm.

Note: Package these in a pretty gift bag, and these spicy cashews make a lovely gift to take to the hosts of a party or a colleague at work.