Rosemary Black Pepper Cashews

Without fail, between two and three o’clock every afternoon, I get the munchies and end up hunting in the cupboards for something to eat. When I have a bowl of these peppery, herby cashews on the counter, they always hit the spot.

Prep time 5 minutes
Makes 4 cups (548 g) of nuts

4 cups (572 g) raw cashews, whole or pieces
11/2 teaspoons minced fresh rosemary
3/4 teaspoon sea salt
3/4 teaspoon coarsely ground black pepper
2 tablespoons (29 ml) avocado oil

1 Combine all of the ingredients in a 2- or 3-quart (1.9 or 2.8 liter) slow cooker. Stir them together well.
2 Cover and cook on low for 21/2 to 3 hours, stirring once halfway through cooking. Some of the nuts should be golden brown.
3 Remove the nuts from the cooker and let them cool for a few minutes before serving.