Rosemary Roasted Cashews
These rosemary roasted cashews are quick to make and seriously hard to stop snacking on. They also make the perfect last-minute gift. Whip up a batch for your next party spread—or pop them in a jar for an easy, edible hostess gift.
Servings 8 servings
Calories 335kcal
Ingredients
- 1 lb raw cashew nuts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 2 tablespoon rosemary fresh, minced
- ½ teaspoon cayenne pepper
- 2 teaspoon brown sugar light
Instructions
- Preheat the oven to 375 °F (190°C).
- Spread cashews in one layer on a baking sheet
- Toast in the oven until golden, about 10 minutes. Halfway through, use long handled tongs or wooden spoon to turn the cashews so they brown evenly
- Transfer warm cashews to a bowl and coat with olive oil.
- Add remaining ingredients and toss to evenly coat the cashews.
- Pour into serving bowl and serve warm.
Notes
Serving Suggestions: Also great with a mixed-nut combination. If using roasted cashews, roasting time will be less, about 5 minutes. Watch them as they will burn quickly.
If you don't want to use your oven to roast the cashews, you can also roast them in a cast iron or stainless pan. Just heat the pan over medium high, add the cashews and toast them until they are golden.
TO STORE: Since these are roasted in olive oil, these nuts should keep in an air tight container for up to one month.
Nutrition
Serving: 1g | Calories: 335kcal | Carbohydrates: 18g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 879mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg
