It’s almost time for Holiday parties! Of course there will be tons of cookies, cakes, and other yummy but non allergy-friendly foods at every event for the next few weekends. However, I always like to bring something to gatherings that I know I can eat. That way, I can bring something to share, and guarantee that there is something I can eat. Sneaky, sneaky. 😉 In the end, I usually find I’m not the only one with dietary restrictions or trying to take the healthy route. These Rosemary Roasted Cashews are a hit every time. Even with those without food allergies! Plus, they are a great mix of earthy, spicy, and sweet. Like me. Ha! Kidding. There’s nothing earthy about me.

My best friend made these for me a few years ago and I was instantly obsessed. After I found out about my food allergies, I was sad I was never going to be able to eat these awesome Rosemary Roasted Cashews ever again. Then, when I really looked at the recipe, I realized there were some easy switches I could make to make them completely allergy friendly! First, I cut down on the brown sugar and salt. Then I switched the butter to ghee. Despite cutting down the others, I kept the full amount of cayenne pepper because this girl loves her spice.

Not only are these great for parties, but they make really great snacks. After I bake some bacon or other dishes during my meal prep day, I leave the oven on and whip up a batch! Especially since they are so easy and quick. Just bake, mix, cool, and put into little baggies! Honestly, the hardest part of this recipe is chopping the rosemary. Seriously. Just try it. You’ll thank me. You’re welcome.

Rosemary Roasted Cashews Recipe

Ingredients
Cashews – 1 lb
Rosemary (chopped) – 2 tbsp
Cayenne pepper – 1/2 tsp
Brown sugar – 1 tsp
Salt – 1 tsp
Ghee (butter can be used if you aren’t Paleo or allergic) – 1 tbsp

Instructions
1. Preheat oven to 375.
2. Chop rosemary.
3. Add rosemary and other spices (cayenne pepper, brown sugar, salt) and set aside.
4. Spread cashews in an even layer on foil lined baking sheet.
5. Bake for 10 minutes.
6. Remove from oven and pour the hot cashews into a large mixing bowl.
7. Pour spice and sugar mix onto the hot cashews.
8. Add Ghee and mix until Ghee is melted and cashews are covered with the spice mix.
9. Spread seasoned cashews back onto your foil lined baking sheet and let cool.

Pro Tips –
*Snack on some of these Rosemary Roasted Cashews while they’re still warm.
*Store your cashews in the fridge after cooling to make sure they stay fresh.
*Don’t let your cashews roast for much longer than 15 minutes – they’re not as good if they are too roasted.

XOXO,
Tiffany

Original recipe from Food Network’s Ina Garten.