I’ve only done the whole “give up something for Lent,” thing a few times in my life. In high school, I gave up Frappuccinos (rough, right?), in college, I gave up sweets. This year, I decided to give up something that I really love…snacks. I just don’t need those extra calories in my day, and so often when I snack, I grab something sweet or salty instead of a piece of fruit or something else healthy. So, no more between meal snacking for me.
Right before I decided what to give up, I made these cashews. Of course. So now I’m offering cashews to everyone that comes by our house so that I won’t eat them.
These salty aromatic little guys are pretty addicting. They’re great for game night, after school, or tossed in a salad. Also, I like to keep nuts in the refrigerator, partly because Ina Garten says to, and I will do almost anything she says. But really, it helps sustain the shelf life of the nuts due to their high oil content.
Enjoy some for me!
Prep Time: 5 min. Cook Time: 18 min.
3 teaspoons olive oil
3 tablespoons fresh rosemary, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon ground cumin
Sprinkle of cayenne pepper
Preheat oven to 350°. Combine all ingredients in a bowl and stir to coat the nuts. Place nuts on a silpat atop a baking sheet and bake for 18-20 minutes until golden brown. Cool completely before serving. Sprinkle with additional salt if desired.