Honey Rosemary Roasted Cashews
These paleo & gluten free Honey & Rosemary Roasted Cashews are just 4 ingredients and make an easy appetizer, snack, or homemade present for the holidays.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 1/2 cups
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small sauce pan over low heat (the lowest your stove goes), add coconut oil. Allow it to melt until it is liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer.
Add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn't burn (you may need to remove the pan from heat). Whisk for another 1-2 minutes until fragrant and well combined.
Turn off the heat and add cashews to the pan. Thoroughly mix to make sure every cashew is coated. Spread out evenly on a baking sheet and bake for 10-12 minutes, stirring once halfway though.
Let cool for 10 minutes so honey mixture hardens and some nuts stick together. Add salt if desired.
Serving: 1g | Calories: 201kcal | Carbohydrates: 11g | Protein: 5g | Fat: 16g | Fiber: 1g | Sugar: 5g