My F&W
quick save (...)

Rosemary-Maple Cashews

  • ACTIVE: 10 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 8 cups
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ever since she discovered this addictively salty-spicy cocktail snack in The Casual Vineyard Table: From Wente Vineyards by Carolyn Wente and Kimball Jones, Melissa Rube Jacobsonl's been making it in one form or another for herself and her friends. This is her favorite version, with cashews, rosemary and cayenne pepper.

  1. 8 cups raw cashews
  2. 5 tablespoons pure maple syrup
  3. 2 1/2 tablespoons extra-virgin olive oil
  4. 1 tablespoon minced fresh rosemary
  5. 1/4 teaspoon cayenne pepper
  6. Kosher salt and freshly ground pepper
  1. Preheat the oven to 375°. In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary and cayenne.
  2. 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.
Make Ahead The cashews can be stored in an airtight container for up to 2 weeks.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(7)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.