Rosemary Maple Cashews
These cashews are a little bit sweet and a little bit savory.
Recipe Details
Servings: 16 servings (¼ cup per serving)
Calories: 197kcal
Ingredients
- 4 cups raw cashews
- 2½ tablespoons pure maple syrup
- 1¼ tablespoons extra-virgin olive oil
- ½ tablespoon minced fresh rosemary
- ⅛ teaspoon cayenne pepper
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F.
- In a large bowl, toss cashews with the maple syrup, olive oil, rosemary and cayenne.
- 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.
Notes
- 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.
Nutrition
Serving: 1serving, Calories: 197kcal, Carbohydrates: 12g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 77mg, Potassium: 221mg, Fiber: 1g, Sugar: 4g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg
