When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Spicy Roasted Cashews
March 25, 2014 / Makes about 8 cups / / Print /
Summer or winter, what a treat these are.
2 lbs raw cashews (you will usually find in the bulk foods section)
¼ cup extra virgin coconut oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons hot paprika
2 teaspoons cracked black pepper
Preheat the oven to 400° F.
Line a baking sheet with aluminum foil. Spread the raw cashews out over the baking sheet one layer thick (not any thicker).
Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell you when they’re ready.
In a small saucepan, melt the coconut oil. Turn the heat to low and add the seasonings. Mix well and let the flavors blend for about 5 minutes.
When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.
Serve warm in a bowl.