The Pioneer Woman Tasty Kitchen
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Rosemary Cashews

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Level: Easy

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Description

A perfect salty snack to eat after school, after work, or sprinkled on a salad.

Ingredients

  • 16 ounces, weight Raw Cashews
  • 3 teaspoons Olive Oil
  • 3 Tablespoons Fresh Rosemary, Chopped
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ¼ teaspoons Ground Cumin
  • 1 pinch Cayenne Pepper

Preparation

Preheat oven to 350°F. Combine all ingredients in a bowl and stir to coat nuts. Place nuts on a Silpat atop a baking sheet and bake for 18–20 minutes until golden brown. Cool completely before serving. Sprinkle with additional salt if desired.

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