Rosemary & Smoked Sweet Paprika Roasted Cashews

I love cashews … and almonds … and nuts in general, but I don’t love some of the ingredients I have seen on the labels of my favorite store-bought brands (preservatives, vegetable oil, canola oil …). So I started roasting and seasoning my own. Today, I am sharing the recipe for my favorite seasoned nuts – rosemary and smoked sweet paprika roasted cashews. This recipe yields one pound of nuts but can easily be doubled, tripled, or quadrupled to serve at parties or share with friends. Helpful hint: Up to two pounds of cashews will fit on one baking sheet.

{Rosemary & Smoked Sweet Paprika Roasted Cashews}

Ingredients

• 1 lb organic, raw cashews
• 2 Tbsp organic, unrefined, expeller pressed, virgin coconut oil
• 2 tsp fresh organic rosemary, minced
• 1 tsp organic smoked sweet paprika (must be smoked sweet, not regular, paprika)
• 1/2 Tbsp kosher salt
• 1 tsp cracked black pepper (use peppercorn grinder)

Directions

• Preheat oven to 400 degrees fahrenheit.
• Spread cashews out on a baking sheet (cookie sheet). You can lay parchment paper or foil on baking sheet first to make clean up a little easier.
• Place pan of cashews on middle oven rack and roast for 12 minutes (or until golden). Then remove from oven and set aside.
• Melt coconut oil in very small pot or pan until it just reaches liquid state. Then add rosemary, smoked sweet paprika, kosher salt, and cracked black pepper to the coconut oil. Let flavors meld together for one minute over very low heat.
• Remove coconut oil mixture from burner. Dump cashews into coconut oil mixture and stir to coat cashews.

• Spread cashews back on baking sheet and allow to cool.
• These will be a little messy, so make sure to have napkins handy. Enjoy!

Helpful hint: These cashews keep well when stored in a glass jar with an air-tight lid. I re-use the jars pasta sauce and jams come in.