Name: Roasted Rosemary Cashews
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 8 servings
Cuisine: Other
Ingredients: 2 cups raw cashews; 2 tablespoons ghee; 1 tsp kosher salt; 0.75 tsp chili powder; 2 tablespoons fresh rosemary

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Roasted Rosemary Cashews

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Ingredients

Warning0 allergens identified

Instructions

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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.

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Tips & Tricks (5)

Toast Cashews Dry First 🔥
Toast raw cashews in the pan for 2-3 minutes before adding ghee to enhance their natural nutty flavor and ensure even cooking throughout.
Ghee Temperature Control 🧈
Use ghee at medium heat rather than high to prevent burning; ghee has a lower smoke point than oil and scorched nuts will taste bitter.
Fresh Rosemary Timing 🌿
Add fresh rosemary sprigs in the last 3-4 minutes of roasting so the oils release beautifully without the leaves becoming too crispy and losing their aromatic quality.
Stir Constantly for Even Coating 🥄
Stir the cashews every 1-2 minutes to ensure even distribution of ghee and seasonings, preventing any nuts from burning while others remain under-seasoned.
Cool on Paper Towels 📄
Spread finished cashews on paper towels immediately after roasting to absorb excess ghee and allow them to crisp up as they cool for the perfect texture.