Rosemary Maple Cashews
These cashews are a little bit sweet and a little bit savory.
Servings: 16 servings (¼ cup per serving)
Ingredients
- 4 cups raw cashews
- 2½ tablespoons pure maple syrup
- 1¼ tablespoons extra virgin olive oil
- ½ tablespoon minced fresh rosemary
- ⅛ teaspoon cayenne pepper
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F.
- 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.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 77mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg