Rosemary Maple Cashews
|Raw cashews||8 Cup (128 tbs)|
|Pure maple syrup||5 Tablespoon|
|Extra virgin olive oil||2 1⁄2 Tablespoon|
|Minced fresh rosemary||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
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 nuts on a large rimmed baking sheet and toast for 30 minutes, stirring occasionally, until brov/ned. Immediately season with salt and black pepper; let cool, tossing occasionally.