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APPETIZER
FINGER FOODS:
Rosemary- Maple Cashews
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Rosemary-
Maple Cashews |
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An addictive
salty- spicy cocktail snack...
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4
cups |
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raw
cashews |
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2½
Tbs |
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pure
maple syrup |
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1¼
Tbs |
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extra-virgin olive oil |
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½
Tbs |
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minced fresh rosemary |
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1/8
tsp |
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cayenne pepper |
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kosher salt and freshly ground black
pepper |
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1 |
Preheat oven
to 375°F. |
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2 |
In a large
bowl, toss cashews with the maple syrup, olive
oil, rosemary and cayenne. |
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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. |
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Yield: 4 cups |
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Cooking Tips |
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*The cashews can be
stored in an airtight container for up to 2 weeks. |
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Recipe Source |
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Food & Wine |
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RATE this Recipe
Ratings:
****Hey,
this one's a keeper!- would
make it again. "Great appetizer for Thanksgiving.
Nice flavors."
-San Diego, CA
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