I am in love with rosemary at the moment (actually I always am). I love the fragrant smell and the intense flavor that it can add to any dish. I was in the mood for a really simple dish and I remembered that I had some rosemary in the fridge. Rosemary roasted cashews here we come!!

Feel free to double the recipe (it might be a good idea, these are delicious – I regret not making more).

Ingredients

(Makes 1 and a half cups of rosemary roasted cashews)

1 ½ cups cashews

1 tbsp chopped rosemary

½ tsp cayenne pepper (use less if you don’t like too much spice)

1 tsp salt (you may want to reduce to ½ tsp and let the rosemary do the flavoring)

1 tsp evaporated cane juice

2 tsp olive oil

Directions

Pre-heat the oven to 180 degrees Celcius (350F). Get a baking tray ready to roast the cashews.

Add the cashews to the baking tray in one layer. Bake for 10 minutes.

While the cashews toast in the oven wash and chop the rosemary as roughly or finely as you like.

In a mixing bowl combine all of the ingredients besides the cashews.

Once the cashews are nicely roasted, remove them from the oven and add them to the rest of the ingredients in the mixing bowl. Toss to coat the cashews in the rosemary mixture.

These are amazing served warm or at room temperature.

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Gather your ingredients…

Wash and chop your rosemary…

Pop your cashews onto a baking tray and toast at 180 degrees Celcius (350F) for 10 minutes…

Combine all of the ingredients besides the rosemary…

Once the cashews are lightly toasted remove them from the oven and toss with the rosemary mixture…

Serve warm or at room temperature….

Could it be any easier?

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