Danger Alert. These Cashews Are Dangerously Addictive
If you are looking for a little sumpin sumpin to serve to friends and family, don’t have much time and want it to taste so good no one will be able to stop eating, this is the snack for you.
Think about it, cashews are difficult enough to stop eating after the first one. Make them savory, salty and spicy, for-get-about-it.
The recipe says to start with raw cashews but if you can’t find them, roasted cashews are just fine. Just shorten the time in the oven and really pay attention to not let them burn.
You can adjust the amount of spiciness with more or less red pepper flakes. Rosemary is an evergreen that works incredibly well with the cashews.
Rosemary has a an astringent taste and is very aromatic. I like it with chicken but especially with lamb. I remember visiting a friend in southern California and she had giant rosemary bushes growing in her yard.
Roasted Rosemary Cashews Recipe
- 1 pound raw whole cashews
- 3 sprigs fresh rosemary chopped fine
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes
- Preheat the oven to 375°F.
- Remove the leaves (needles) from the rosemary and chop fine.
- Roast the cashews on a baking sheet for 10 to 15 minutes until roasted. Keep an eye on the cashews so they don't burn.
- When toasted a golden brown, remove from oven and combine with the rosemary, salt, olive oil, black pepper and red pepper flakes.
- Taste and adjust the seasonings. If you like them hotter, add a little more red pepper flakes. Saltier? More salt.