Rosemary-Maple Cashews

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.jpg

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.

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