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Rosemary Toasted Cashew Salt Pepper

Crunchy, savory roasted cashews with rosemary, perfect for snacking or entertaining.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups raw cashews Look for raw, unsalted cashews for the best results.
  • 2 tbsp butter (melted) Can substitute with olive oil for a dairy-free option.
  • 2 tbsp fresh rosemary (chopped) Can be substituted with fresh thyme or oregano.
  • 1 tsp salt Sea salt can be used for a different flavor.
  • 1/2 tsp black pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients.
  2. In a large bowl, combine raw cashews with melted butter, chopped rosemary, salt, and black pepper. Stir until evenly coated.
  3. Spread the cashew mixture in a single layer on a baking sheet.
Roasting
  1. Place the baking sheet in the preheated oven. Roast for 10 to 12 minutes, stirring halfway through.
  2. Keep an eye on them; they should be golden brown and fragrant.
Cooling
  1. Once roasted, remove from oven and let cool completely on the pan.
Serving
  1. Transfer the cooled cashews to a serving bowl and enjoy!

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.