- 3 cups raw cashews (375 grams/13 ounces)
- 1 1/2 tablespoons (21 grams) extra virgin olive oil or melted butter
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher or sea salt* and a few turns of the pepper mill
- 1/8 teaspoon cayenne pepper
Rosemary Roasted Cashews
Yield: 3 cups
Ingredients
Instructions
- Preheat the oven to 375 degrees F. Gently toss all of the ingredients together in a bowl. When the nuts are evenly coated, spread them in a single layer on a rimmed baking sheet. (For easy cleanup, line the baking sheet with parchment paper.) Bake for 10 to 12 minutes, stirring after 7 or 8 minutes, or until golden brown. I like to see one side that’s really nicely toasted and brown. Until you know precisely how long this takes in your oven, check the nuts every couple of minutes after the first stir, and watch closely towards the end to avoid burning.
- The cashews will become crisp as they cool. Once cool, store in an airtight container or jar.
Notes
- *These nuts will taste lightly salted as not all of the salt will cling to the nuts. If you prefer saltier nuts, use a fine grain table or sea salt, as the finer grains will tend to cling a bit better. If desired, add a teaspoon or two of chopped fresh thyme along with the rosemary.