Rosemary-Maple Cashews

Contributed by Melissa Rubel Jacobson

ACTIVE: 10 MIN

TOTAL TIME: 40 MIN

SERVINGS: 8 cups

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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.

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Recipe: Rosemary-Maple Cashews

FAST
MAKE-AHEAD
VEGETARIAN

Ingredients

8 cups raw cashews
5 tablespoons pure maple syrup
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Preheat the oven to 375°. In a large bowl, toss the 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.

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

From Gifts We Love to Give
Published December 2007

Rosemary-Maple Cashews

Recipe: Rosemary-Maple Cashews

Ingredients

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