ROSEMARY ROASTED CASHEWS

By gammy

CASHEWS WILL BECOME CRISP AS THEY COOL. ONCE COOL, STORE IN AN AIRTIGHT CONTAINER OR JAR.
FOR SALTIER NUTS, USE A FINE SEA SALT
MAY ADD FRESH THYME TO ROSEMARY (1 OR 2 TSPS)

Ingredients

• 3 CUPS RAW CASHEWS (13 OUNCES)
• 1-1/2 TABLESPOONS EXTRA VIRGIN OIL
• 1 TABLESPOON FRESH ROSEMARY, MINCED
• 1 TEASPOON KOSHER OR SEA SALT AND A FEW TURNS OF PEPPER
• 1/8 TEASPOON CAYENNE PEPPER

Preparation

Step 1

PREHEAT OVEN TO 375 DEGREES.
GENTLY TOSS ALL OF THE INGREDIENTS IN A BOWL
WHEN THE NUTS ARE EVENLY COATED, SPREAD THEM IN SINGLE LAYER ON A RIMMED BAKING SHEET. FOR EASY CLEANUP, LINE THE PAN WITH PARCHMENT PAPER.
BAKE 10 TO 12 MINUTES STIRRING AFTER 7 OR 8 MINUTES OR UNTIL GOLDEN BROWN.
CHECK THE NUTS EVERY COUPLE OF MINUTES AFTER THE FIRST STIR AND WATCH CLOSELY TOWARD THE END TO AVOID BURNING.