Roasted Rosemary Cashews (Edit recipe)

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.

5 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	17 g
Carbohydrates:	9 g
Protein:	5 g
Cholesterol:	9 g
Sodium:	147 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 8

Ingredients

2 cups Raw Cashews
2 Tbsp Ghee
1 tsp Kosher Salt, divided
0.75 tsp Chili Powder
2 Tbsp fresh Rosemary, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 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.