Cashews with Crispy Sage and Garlic
© Anna Williams

Cashews with Crispy Sage and Garlic

  • SERVINGS: Makes 2 cups


  1. 2 garlic cloves, sliced
  2. Olive oil
  3. 12 sage leaves plus 1 tablespoon chopped sage
  4. 2 cups raw cashews
  1. In a medium skillet, fry sliced garlic cloves in olive oil until lightly golden. Add sage leaves and chopped sage to the skillet and cook until crisp; drain on paper towels. Add raw cashews to the skillet and cook, stirring, until golden; drain on paper towels. Toss with the garlic, sage and salt. Let cool, then serve.