I have started doing a lot of snacking on nuts. They are a great and filling snack, but I get a little tired of the regular nuts, and so when I have a moment to create something better or come across a recipe that looks particularly fascinating, I am trying it. This recipe came about as I was looking through an old Food and Wine magazine. It took me a couple times to make it because the first time I burned the cashews. These are mildly sweet and the rosemary wasn’t overwhelming on the cashews. The cayenne added a little kick, too.
Rosemary Maple Cashews
4 c raw cashews
2 1/2 Tbsp maple syrup
1 1/4 Tbsp olive oil
1 1/2 tsp minced fresh rosemary
1/8 tsp cayenne pepper
salt and pepper
Preheat the oven to 375 degrees. In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary, and cayenne pepper. Spread the cashews on a large rimmed baking sheet and toast for 30 minutes, stirring occasionally, until browned. Immediately season the cashews with salt and pepper; let cool, tossing occasionally.