I don't know if it's fair to call this a "find" so much as a recipe, but I did FIND this recipe on the
food making searchy thingy, and then I made it and then I ate it and was all "this is fun!" Because eating delicious food is fun. Right? I mean, you get it. So, yeah, that's me being Sherlockian for ya.
I made a few modifications to the recipe to make it paleo, because why wouldn't I? Also, this recipe calls for cayenne. I'm gonna let you in on a secret, because we all know secrets DO make friends: I normally don't like spicy food. But for some reason, I left it in this time, and you know what? It's DELICIOUS!! It's not spicy, it's just flavor. So don't leave it out, okay you guys??
Rosemary Cashews
Adapted from Ina Garten
- 1 bag of unsalted cashews
- 2 Tbsp. coarsley chopped rosemary
- 1/2 tsp. cayenne
- 2 tsp. coconut crystals
- 1 1/2 tsp. salt
- 1 Tbsp. coconut oil, melted
1. Preheat oven to 375 degrees. Spread cashews on a unlined, ungreased cookie sheet and toast for about ten minutes, or until fragrant.
2. While the cashews toast, combine the other ingredients in a bowl and stir 'em up.
3. Dump the cashews in the bowl with the junk, give it a good mixing and then eat them.
4. Thank the blogger who brought this recipe into your life.
