Roasted Rosemary Cashews
Buttery, fragrant, and lightly herbed, roasted rosemary cashews are impossible to resist! Oven roasted in olive oil with rosemary and sea salt, they make a quick and elegant appetizer that’s ready in minutes!
Ingredients
- 1 cup unsalted raw cashews
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Pre-heat the oven to 350℉ (180℃).
- Place the raw cashews on a baking sheet and bake in the oven for 10 minutes.
- In a medium bowl add olive oil, rosemary and salt and stir well together. When the cashews are ready, turn off the oven.
- Toss the roasted cashews in the olive oil mix and move the baking sheet back into the oven for another 10 minutes.
- Transfer the nuts into a bowl. Sprinkle flaky salt on top to finish. Serve warm. Enjoy!
Notes
To store the cashews, wait for them to completely cool, transfer into an airtight container and leave at room temperature for up to 1 week. If they lose a little of their crispness, just pop them in a warm oven for a few minutes to refresh.
Nutrition
Calories: 844kcalCarbohydrates: 40gProtein: 24gFat: 71gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 41gSodium: 2342mgPotassium: 871mgFiber: 5gSugar: 8gVitamin A: 63IUVitamin C: 2mgCalcium: 75mgIron: 9mg
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