Rosemary and Lavender Coated Cashewnuts
Time: 15 mins
- 300 gm cashewnuts
- 2 tbsp olive oil
- SPRIG Rosemary and Lavender infused Sea Salt – as per taste
- Place the cashew nuts on a baking sheet and lightly roast for 5 minutes at 150 Celsius.
- Take out the nuts and mix with the olive oil and generously grind the rosemary and lavender salt on the cashew nuts.
- Roast again for 5 minutes at 150 Celsius.
- Once cooled, the cashew nuts can be stored in a jar for 2 weeks.