Garlic Thyme Roasted Cashews
Crisp whole cashews roasted in extra-virgin olive oil with aromatic dried thyme, garlic, and coarse salt for a savory snack.
These warm, savory cashews bring Mediterranean herb-roasting techniques right to your everyday snack bowl. Whole cashews are gently toasted in olive oil until golden and fragrant with thyme and garlic. They are completely plant-based and crisp up beautifully as they cool.
Ingredients
Every ingredient is a real Clearshelf product, scored- 882 cups whole raw cashews
- 941 tbsp extra-virgin olive oil
- 841 tsp dried thyme
- 91
- 1/2 tsp coarse sea salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- 2
In a medium mixing bowl, combine the whole raw cashews, extra-virgin olive oil, dried thyme, garlic powder, and coarse sea salt.
- 3
Stir thoroughly for 1 minute until every cashew is evenly coated with the seasoned oil.
- 4
Spread the seasoned cashews in a single, even layer across the prepared baking sheet, ensuring space between them so they roast rather than steam.
- 5
Bake at 325°F (165°C) for 10 to 12 minutes, stirring once halfway through, until the nuts turn a light golden color and smell deeply nutty and aromatic.
- 6
Remove the baking sheet from the oven and let the cashews rest undisturbed for 3 minutes; they will finish crisping up as they cool slightly.
Allow the cashews to cool completely before storing in an airtight glass jar at room temperature for up to two weeks.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.