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.