Honey Rosemary Roasted Cashews

Wellbeing Editor: Emma Rice

A natural, delicious, dairy free indulgence to be enjoyed as a snack or alternatively a topping for your choice of yogurt, porridge and even salads. Enjoy and don’t forget the key ingredient which is love!

Ingredients

• 1 1/2 tablespoons coconut oil
• 1 tablespoon honey
• 1 tablespoon chopped  rosemary
• 1 1/2 cups cashews
• salt, to taste (optional)

Instructions

1. Preheat the oven to 180 and line a baking sheet with parchment paper.
2. In a small saucepan over low heat add the coconut oil. Allow it to melt until liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer.
3. Add rosemary and stir to combine, being mindful not to burn (you may need to remove the pan from the heat). Whisk for another 1-2 minutes until fragrant and well combined.
4. Remove from heat and add cashews to the pan. Thoroughly mix to make sure every cashew is coated. Spread out evenly on a baking sheet and bake for 10-12 minutes, stirring once halfway through.
5. Let cool for 10 minutes allowing the honey mixture to harden and some nuts stick together. Add salt if you wish. 

        Delicious!