Sunday, January 26, 2014

Roasted Rosemary Cashews

Making these is so easy and people do kind of swoon over them, so you're sure to win some points when you serve them. Put a bowl out at your next party and watch 'em disappear. 

They're also a nice addition to lentil or winter squash soup.

Add one package (16 oz, 1 lb or 454g) of raw, whole chestnuts to a bowl. Drizzle them with just enough olive oil to lightly coat the nuts. Add one tablespoon of finely chopped fresh rosemary (pull the leaves off the woody stem before chopping). Add 1-2 teaspoons of good salt.

Mix it all together.

Spread them out on a baking pan.

Roast them in a 375 degree oven for about 15 minutes or until they are lightly browned. You'll need to toss them around on the baking pan a few times as the ones on the edges cook faster.

Allow them to cool completely, then pack them up in an airtight container.