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Roasted Rosemary Cashews

15

12

Cherry

It doesn’t get better than this easy-to-make, smokin’ snack. Cashews are roasted with our signature wood-fired flavor, then tossed with fresh rosemary and spicy cayenne.

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  • 2 1/2 Tablespoon unsalted butter, melted

  • 1/4 Cup fresh rosemary needles, chopped

  • 1 Teaspoon Salt

  • 1/2 Teaspoon cayenne pepper

  • 2 Cup raw cashews

  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    On a large rimmed baking sheet, add the cashews and the butter, rosemary, salt, and cayenne. Toss the cashews in the mixture until combined, and spread into a single layer.

    • 2 1/2 Tablespoon unsalted butter, melted

    • 1/4 Cup fresh rosemary needles, chopped

    • 1 Teaspoon Salt

    • 1/2 Teaspoon cayenne pepper

    • 2 Cup raw cashews

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and cook until the cashews are lightly toasted, 10-12 minutes.
  • 4

    Remove the cashews from the grill and serve warm. Enjoy!

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