Rosemary Cashews

Posted on October 23, 2014 in Cooking

I’m on a huge rosemary kick recently. As in, rosemary in and on everything. I really can’t help myself — it just screams fall. Not unlike pumpkin and apple cider and big cashmere scarves. But, what’s better than rosemary alone? Rosemary cashews, obviously. Beyond!

It’s also no surprise that I’m big on spiced nuts. Just recently I posted this recipe for savory roasted almonds. And these rosemary cashews could not be any easier.

Ingredients for 6 servings:

1 cup raw unsalted cashews
1 tablespoon finely chopped fresh rosemary
½ teaspoon garlic powder
½ tsp kosher salt
1 tablespoon olive oil

Directions:

Preheat oven to 350 degrees
Combine rosemary, garlic powder and salt
Toss cashews with olive oil, generously sprinkle seasoning atop and toss to mix well
Roast on a parchment or tin foil lined baking sheet until warm and golden brown, about 5-10 minutes, tossing halfway through for even cooking
Serve immediately or save for later

Ramekin // PlacematLately, I’ve been eating these rosemary cashews on salads and soups [instead of croutons!] and alone as snacks. So satisfying and buttery. Cashews are sweet and buttery but mix well with other flavors, too. Rosemary is a strong woody herb and the two balance each other really nicely.

What’s your favorite way to cook with rosemary? I’d love to hear from you if you make these at home! Hope you enjoy…

-MW.