Recipe: Smokey Cashews

For Thanksgiving, do yourself a favor and skip the first course. Chances are you will be cooking all day as it is. Instead of an elaborate appetizer, put out these Smokey Cashews along with some unique artisanal cheeses, a couple of bowls of dried fruit, and crackers. Smokey Cashews
Makes 10 servings

• 1 pound unsalted roasted cashews, or other nuts
• 2 tablespoons finely chopped fresh thyme
• 1½ tablespoons unsalted butter, melted
• 1 tablespoon smoked paprika
• 1 tablespoon dark brown sugar
• 1 tablespoon kosher or sea salt
• ½ teaspoon cayenne pepper

1. Heat oven to 350° Fahrenheit. Line a baking sheet with parchment paper, spread the cashews out in an even layer, and toast in the oven for 6 to 8 minutes.

2. Meanwhile combine the remaining ingredients in a large bowl. Toss the hot cashews in the herb mixture until thoroughly coated. Serve warm.