Rosemary Roasted Cashews
My husband says these are addicting. He may be right.
I got the idea for these rosemary roasted cashews after attending a dinner party where the hostess had set out some warm cashews that were, well, addicting. She gave me the recipe. I didn't like that it had processed white sugar in it, so I doctored it up to make it a bit healthier & these delicious cashews are the result.
I love that these could be out as an appetizer, on a buffet for a bridal shower, or just enjoyed as a snack. They will keep up to 2 weeks but I can almost guarantee you they will be gone long before that!
Rosemary Roasted Cashews
INGREDIENTS
2 cups raw cashews
2 tablespoons rosemary, chopped
1 tablespoon ghee or grass fed butter
1 tablespoon coconut sugar
1 teaspoon salt
1/4 teaspoon smoked paprika
DIRECTIONS
preheat the oven to 350.
line a cookie sheet with parchment paper & spread the cashews on it in a single layer. bake cashews 8-9 minutes, watching closely so they don't burn.
while the cashews are in the oven, combine chopped rosemary (make sure it is completely dry), coconut sugar, salt & smoked paprika in a bowl. give it a little stir so it's all mixed up.
melt the ghee & set aside.
when cashews come out of the oven, immediately pour them into a glass or stainless bowl. drizzle the melted ghee, give it a quick stir, then sprinkle the seasoning mix over them & stir again.
spread the cashews back onto the parchment paper to cool.
store in a glass jar, in the refrigerator up to 2 weeks.