Skip to content
Advertisements

Spicy Roasted Cashews

2012 is almost at a close!

I hope when you look back on this year, the good and the bad, you are inspired to pursue 2013 with love and positivity.

I have one more recipe up my sleeve that will help bring your holiday partying to a tasty close. Warm roasted nuts are one of my go-to pre-appetizer snacks that I’ll lay out during a holiday party; or more specifically, a New Year’s Eve party.

Don’t be confused and think, “bar nuts?” No, these are nothing like bar nuts. These spicy roasted cashews are an exquisite, warm, seasonal treat that will have your guests raving.

If you’re not entertaining, bag them up just before your leave the house. They make great host/hostess gifts.

I hope you enjoy and are able to ring in the New Year over chilled champagne and warm toasts to a wonderful and blessed 2013.

DSC_0048

DSC_0009

DSC_0014

DSC_0018

DSC_0020

DSC_0100

Spicy Roasted Cashews

Ingredients:

2 lbs Raw Cashews (can usually find in the bulk foods section)

¼ cup Extra Virgin Coconut Oil

1 Tbl Finely Chopped Fresh Rosemary

1 Tbl Kosher Salt

2 tsp Hot Paprika

2 tsp Cracked Black Pepper

Directions:

Preheat your oven to 400 F.

Line a baking sheet with aluminum foil.

Spread the raw cashews out over the baking sheet one layer thick (not any thicker).

Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell you when they’re ready.

In a small saucepan, melt the coconut oil.

Turn the heat to low and add the seasonings.

When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.

Serve warm in a bowl.

Time: 15 minutes

DSC_0082

Advertisements
9 Comments Post a comment
  1. Chikachef #

    Seriously yum!

    December 28, 2012
  2. Beth #

    Can you use olive oil instead? I am allergic to coconut oil.

    November 2, 2013
    • Hi Beth! I don’t recommend you use olive oil for high temperatures because it’s so fragile. You can substitute with grass-fed butter, ghee, or even meat renderings! Hope that helps.

      November 2, 2013
  3. Candi #

    What else could you sub for rosemary? Also, do they taste as great at room temp?

    December 17, 2013
    • I’ve made it with thyme, curry, chili powder, and just Italian seasoning! All tasty and great at room temperature.

      December 17, 2013
  4. Candi #

    Thanks bunches!

    December 17, 2013

Trackbacks & Pingbacks

  1. Loaded Paleo Sweet Potato Skins | Fed and Fit
  2. The Definitive Guide to Paleo Snacks - PaleoForever
  3. Twelve Days In! #WHOLE30 | Paleoblivion

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: