Yield: 4 cups
Prep Time: 10 min
Cook Time: 30 min
Rosemary- Maple Cashews
4 cups raw cashews
2 1/2 tablespoons pure maple syrup
1 1/4 tablespoons extra-virgin olive oil
1/2 tablespoon minced fresh rosemary
1/8 teaspoon cayenne pepper
kosher salt and freshly ground black pepper
1. Preheat oven to 375°F.
2. In a large bowl, toss cashews with the maple syrup, olive oil, rosemary and cayenne.
3. 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.
*If you are preparing this recipe as gluten free, just be sure to use a brand of syrup that is known to be GF.
*The cashews can be stored in an airtight container for up to 2 weeks.
Source: RecipeGirl.com (via Food & Wine )