I remember eating roasted nuts when Dad and Mom had friends over to play cards or our family would sit around the fireplace. A television in every home was relatively new in the early 50s, and Sunday evenings was the only time we would watch. Well… maybe Lawrence Welk on a Saturday night. Our family’s choices were Candid Camera, Lassie, the Wonderful World of Disney, and as we got older, Bonanza, until bedtime.
This recipe takes me back to those days and the homey smell of nuts roasting and logs on the grate. When you first bite into a rosemary roasted cashew, you immediately taste the salty, savory rosemary. After just a second you get the mildly spicy kick from the cayenne pepper. Very satisfying with a soft, lingering burn on the tongue.
So easy to make, I think you will like them very much. Perfect as a little gift, to put out at a party, or during a game.
Rosemary Roasted Cashews
- 2 TBSP dried rosemary herb or chopped fresh rosemary
- Preheat the oven to 350 degrees F (~176 degrees C).
- Stir rosemary, coconut oil, sea salt, and cayenne pepper together in a large bowl. Add nuts and toss for complete coverage.
- Spread out on a cookie sheet lined with parchment paper for quick cleanup.
- Bake in the preheated oven 12 -15 minutes or until golden brown.
- Serve roasted cashews warm or allow to cool and store in an airtight container.
Can I Freeze Roasted Nuts?
I’d love to make a jumbo batch of roasted cashews and bag it up for the future, but will that work, I asked? I found this very thorough site on Freezing Nuts and Seeds that says cashews (and all nuts for that matter) freeze well before or after roasting! May be kept frozen for up to 1 year.
Thanks for reading!