Garlic Rosemary Cashews

6 C cashews
3 Tbsp butter, melted
1 Tbsp sugar
3 Tbsp crushed dried rosemary leaves
3/4 tsp cayenne pepper
1/2 tsp garlic powder

Heat slow cooker on high 15 minutes; add cashews. Drizzle butter over cashews and toss; sprinkle with remaining ingredients and toss. Cover and cook on low for 2 hours, stirring every hour. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat down to low to keep warm for serving or remove from slow cooker and allow to cool.

Yields: 24 1/4 cup servings