A crunchy snack is almost required for every party. I don’t make the rules - but it’s one of the key elements of an appetizer plate, a snack plate, or a football spread. For football, there’s something about crunching when nerves are running high.

These cashews are perfect. They feel healthier, are delicious, and are super simple to make. Our neighborhood has an annual sales for the Boy Scouts when they sell nuts, so if you also bought too many last year, then this is a great way to use them up!

Rosemary Roasted Cashews

1 lb cashews

2 tablespoons chopped fresh rosemary (about 3 sprigs)

2 tablespoons salt

fresh cracked pepper

2 tablespoons melted butter

2 tablespoons olive oil

STEP 1

Preheat the oven to 400 degrees. Melt the butter and toss everything into the butter. Coat completely.

STEP 2

Pour the nuts out onto a baking sheet and pop into the oven. Don’t walk away! They brown quickly, so watch them for about 10-15 minutes until all of the nuts are toasted. Let cool completely before serving.

Store in an airtight container for up to one week.

---