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.
Notes
If you are preparing this recipe as gluten free, just be sure to use a brand of syrup that is known to be GF.
The cashews can be stored in an airtight container for up to 2 weeks.