I'm addicted to rosemary. It's like catnip to me, and if I can combine it with another food that I love, well, that's even better. Voila! Rosemary-Maple Cashews.
I never have much luck toasting nuts in the oven. I don't know what it is. They either come out burnt, too sticky/gross, or too salty. This is a recipe that sounds pretty easy, and I can easily see this becoming a new tradition in your home. Besides rosemary and maple syrup, you use olive oil, cayenne pepper, and Kosher salt. Takes less than an hour. Full recipe from Jee' Mange Le Ville after the jump.
Rosemary-Maple Cashews
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.
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