Rosemary-Maple Cashews

Name: Rosemary-Maple Cashews
Total time: 40 min
Yield: 8 cups
Ingredients: 8 cups raw cashews; 5 tablespoons pure maple syrup; 2 ½ tablespoons extra-virgin olive oil; 1 tablespoon minced fresh rosemary; ¼ teaspoon cayenne pepper; Kosher salt and freshly ground pepper

5,004 Ratings

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. More Tasty Snacks

By Melissa Rubel Jacobson

December 2007

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Recipe Summary test

active:

10 mins

total:

40 mins

Yield:

8 cups

Ingredients

8 cups raw cashews
5 tablespoons pure maple syrup
2 ½ tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
¼ teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Directions

Step 1
Preheat the oven to 375°. In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary and cayenne.

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Step 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.

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Rosemary-Maple Cashews

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Rosemary-Maple Cashews

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Rosemary-Maple Cashews