Making these Roasted Rosemary Cashews fills your home with an incredible aroma, and it results in a Whole30 snack that takes only about 15 minutes and 5 ingredients.
This recipe calls for ghee, as it adds a buttery flavor to the cashews, but you can substitute coconut oil 1 to 1. Make these on the weekend and separate them into individual servings to keep handy as a snack during your Whole30, or chop them up to add a little bite to hearty salads.
Ingredients
- 2 cups raw cashews
- 2 tablespoons ghee
- 1 tsp kosher salt, divided
- ¾ tsp chili powder
- 2 tablespoons chopped fresh rosemary
Instructions
Preheat oven to 375 degrees F.
In a small saucepan, melt 2 tablespoons ghee. Remove from heat and stir in about ¾ teaspoon kosher salt, ¾ teaspoon chili powder and 2 tablespoons chopped fresh rosemary. Stir to combine.
Add in raw cashews and stir to coat. Pour onto a quarter sheet pan and roast in oven for 12 minutes, stirring every 4 minutes or so.
Remove from oven, sprinkle with remaining ¼ kosher salt and transfer to a paper-towel lined tray to cool completely. Store in an air-tight container at room temperature for up to a week.
