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Rosemary- Maple Cashews

An addictive salty- spicy cocktail snack...

4 cups		raw cashews
2½ Tbs		pure maple syrup
1¼ Tbs		extra-virgin olive oil
½ Tbs		minced fresh rosemary
1/8 tsp		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.

Yield: 4 cups

Cooking Tips

*The cashews can be stored in an airtight container for up to 2 weeks.

Recipe Source

Food & Wine

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