Addictive Roasted Cashews

cashew ending 3 Got a party to go to in an hour and need a quick appetizer to bring? Let me hook you up with my all time favorite (and easy) appetizer, Roasted Cashews! This takes a total of 15 minutes from start to finish, and you’ll want to inhale the entire 2 pounds of cashews in one sitting..it’s THAT good.

The best part? They’re surprisingly healthy and require a minimum amount of ingredients. With coconut oil and a small amount of salt, it’s pretty low in calories and you won’t feel as bad for inhaling an entire pound in one sitting (this is a non-judging zone).

P R E P

You already know what I’m going to say: PREP yoself. Lay out all the ingredients first and preheat the oven while you re-read the instructions so you won’t feel overwhelmed.

You’ll want to chop the rosemary first. Rosemary can make your hands kind of sticky, so just pull it off the strand with your hands and then use a knife and a cutting board to chop them thin. They don’t need to look perfect!

Use a spoon and scoop out 1/4 cup of the coconut oil and set aside so you’re all ready.

Set out your paprika, salt and pepper.

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What you’ll need

  • A large cookie sheet. You’ll want to be able to spread the nuts out so that they all cook evenly.
  • A small saucepan. You’re only using a small amount of coconut oil, so this can be your smallest pot you have.
  • 2 pounds of RAW cashews. DO NOT BUY THEM SALTED OR CRUSHED. Full disclosure, cashews are pricey. You can definitely cut this recipe in half since 2 lbs is a LOT of nuts. Usually you can find cashews in the bulk section at your local grocery store; I’d recommend doing this vs buying them in a can or tub.
  • 1/4 cup of coconut oil. I would not recommend using olive oil as a replacement, as olive oil in a high temperature can easily burn your precious cashews. Plus coconut oil gives it great flavor.
  • 1 1/2 tablespoons of Rosemary. Make sure that this is fresh rosemary vs dried rosemary.
  • 1 tablespoon of salt. I told you there wasn’t a lot!
  • 2 teaspoons of paprika. I love an extra kick, so you can always add more depending on your spice tolerance. 2 teaspoons won’t be overwhelming if you’re a wuss about spicy things.
  • 2 teaspoons of pepper.

Total prep time: Literally less than 5 minutes.

Total cook time: 15 minutes.

Servings: 10 servings, 1 cup per serving.

Directions:

  • Preheat oven to 400 degrees. Remember that it takes awhile for your oven to heat up. Don’t be stubborn and throw these in before the oven is fully pre-heated!
  • Line a large cookie sheet with aluminum foil. If you have smaller cookie sheets and the cashews are piling too high, you can always work in two batches. If you decide to do the batches route, just roast both batches and then move on to the next step.
  • Bake for 8-10 minutes. The cashews will look golden brown and you’ll be able to smell them when they’re done–trust me your nose will do half the work for you. Let them cool while you prep your sauce.
  • Take out your small saucepan and heat up the coconut oil. This will melt quickly, so I’d put it on medium low (especially if you ignored my advice to prep beforehand and you’re scrambling to grab the other 4 ingredients).
  • Once it’s melted turn off the heat and add your spices (paprika, chopped rosemary, salt and pepper). Mix well.
  • Dump the cashews into a large bowl (remember you have 2 whole pounds so you’ll want a big enough bowl to hold it all). Add the rosemary/coconut oil goodness over the cashews. Mix well.
  • You can put these right out for your guests or put them in a sealed bag to munch on for whenever you need a snack!

POST COOKING NOTES

Health benefits, how to store, and what to pair your appetizer with!

  • I’m going to give you a major warning: the title of this recipe is quite literal…these cashews are ADDICTING. You will want to just eat and eat and eat but be careful as too many can make you feel a little too bloated. You’ve been forewarned!
  • Cashew benefits On the plus side, cashews are somewhat good for you (and for your heart). Cashews have a lower fat content than most nuts, plus about 60% of it’s unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil. Cashews are also a great anti-antioxidant. You can scoff at this or not, but studies have shown that cashews can help lower your risk of weight gain–A recent 2017 study showed that people who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts. So quite literally…go nuts with your nuts.
  • How to store You can keep these refrigerated or not, totally up to you (I prefer to not refrigerate them unless I’m going to heat them up for a party). Cashews can last for awhile, I’d say a few weeks.
  • I’m feeling boozy The recipe is extra salty and heavy in those healthy fats. I’d recommend something bubbly or a crisp Sauvignon Blanc (personal favorite is Joel Gott, especially if you don’t want to spend over $15 for a bottle). I follow a blog that highlights what nuts pair well with wines, so if you’re curious take a look!           Nuts about your Wine: Uncorked the Blog

Can’t wait to hear what you think!

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