DSC_0877I’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!

Rosemary Cashews
Prep Time: 5 min. Cook Time: 18 min.

Ingredients:

16-oz. cashews
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

Preparation:

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.