Roasted Rosemary Cashews

The flavor is okay, but the rosemary is hard to get through.

I sub pecans for the cashews...delicious!

Made just as directed and they turned out awesome. So easy and fast. We did need to sop up some of the liquid before adding the spices. Letting the cashews cool is important to allow them to no longer be soft from heating. We put them on a sheet of parchment on the counter to cool. Served as part of a charcuterie tray. They were a hit!

These were the bomb! I did add some parsley just for more color but other than that made as written. Watch them closely in the end. They start to burn quickly and due to the oil they've soaked in they keep browning even after you take them off the heat. With that being said, the really really brown/burnt ones taste awesome and I liked them even better. Play around with them until you get the brown taste you like.