| 1 | Preheat the oven to 350 °F. |
| 2 | Line a jelly roll pan with a sheet of aluminum foil and set aside. |
| 3 | Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and slat in a medium -size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated. |
| 4 | Add the cashews and toss until they are well coated with the mixture. |
| 5 | Pour the nuts onto the prepared baking pan and spread so that they are in a single layer. |
| 6 | Bake the nuts until dark golden brown, 10 to 15 minutes. |
| 7 | Check the nuts after 10 minutes to make certain they are not browning too quickly. |
| 8 | When the nuts are done, remove them from the oven and cool for 5 minutes. |
| 9 | Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, toss well. |
| 10 | Serve the nuts warm or at room temperature. |
| 11 | (nuts may be made several days in advance and stored in glass jars or other airtight containers. |
| 12 | Just the thing for football game days or other sports days). |
| 13 | As a variation: in addition to serving the cashews as an appetizer, package them in decorative glass jars or tins and give them as presents to good friends |
