Roasted Rosemary Cashews (Edit recipe)

Head Shot:Reed Dunn
  • 124 recipes
  • |
  • 35 followers
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.

PREP TIME

5 minutes

COOK TIME

12 minutes

INGREDIENTS

5

Serves: 8

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

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
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:201
Fat:17 g
Carbohydrates:9 g
Protein:5 g
Cholesterol:9 g
Sodium:147 mg
Fiber:1 g
Sugars:2 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Egg Free GAPS Gluten Free Grain Free Paleo Pescetarian Shellfish Free Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian Whole30

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply