Roasted Herb Cashews
Ingredients
2 C. cashews
2 cloves garlic, minced
1 Tbsp fresh chives chopped
1 Tbsp red onion minced
1 Tbsp chopped marjoram leaves
1 Tbsp fresh thyme
Season Himalayan salt
Freshly ground pepper
Preparation
Preheat oven 350º. Chop herbs, add ingredients and spread mixture onto a parchment-lined cookie sheet so it is about 1 cashew high. You don’t want to crowd your pan, so if you need to, use two cookie sheets. Bake in the oven for 20-25 minutes until starting to brown. Shake the pan for even roasting. For those of you with dehydrators, you can absolutely dehydrate this mix. Just presoak the cashews, then dehydrate at 95°F to 100°F for about 6-8 hours or until dry. Store in an airtight jar in the pantry for up to 4 weeks.
