Garlic-Rosemary Cashews

This recipe is delicious made with any type of nut. Store in airtight container.
24 servings (1/4 cup each)
6 cups cashews
3 tablespoons margarine or butter, melted
1 tablespoon sugar
3 tablespoons crushed dried rosemary leaves
¾ teaspoon cayenne pepper
1/2 teaspoon garlic powder
1. Heat slow cooker on high 15 minutes; add cashews.
Drizzle margarine over cashews and toss; sprinkle
with combined remaining ingredients and toss.
Cover and cook on low 2 hours, stirring every hour.
Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes.
Turn heat to low to keep warm for serving or remove from slow cooker
and cool.

Per Serving:
Calories: 212 % of calories from fat: 69
Fat (gm): 17.3
Saturated fat (gm): 3.4
Cholesterol (mg): 0.0
Sodium (mg): 22
Protein (gm): 5
Carbohydrate (gm): 12.0
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.0
Meat: 0.0
Fat: 3.0