Maple Rosemary Glazed Cashews – A Gift From the Kitchen

With everyone’s focus on turkey, side dishes and dessert, I wanted to share something different – an easy recipe for a gift from the kitchen. If you are an invited guest for dinner this holiday season, take a welcome gift of these maple rosemary glazed cashews. They’re a great nibble before dinner during cocktail hour. But beware – they are addictive.

When invited for dinner, you certainly don’t want to arrive empty handed without a gift for the host or hostess.You can always take a bottle of wine or flowers, but it’s much more special to take something that you have made.  A homemade food gift, something that can be opened immediately, shared and enjoyed, is always welcome. These maple rosemary cashews are equally welcome as a holiday gift, for a housewarming, or for a game day snack when a crowd is over. They’re a combination of sweet, salty, spicy and crunchy.

I’ve made these nuts for years as a gift for clients and for catered parties. Stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices, sprinkle with the salt, then bake for about 18-20 minutes. When they are cool, package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You’ll definitely be invited back.

Happy Thanksgiving everyone!

Maple Rosemary Glazed Cashews – A Gift From the Kitchen

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Maple Rosemary Glazed Cashews

Sweet, spicy and a little salty, these crunchy roast cashews are perfect for a cocktail hour nibble, gift from the kitchen or game day snack.

Yield: 1 pounds , about 12 servings as cocktail nibbles

Ingredients

• 6 tablespoons (90 ml) pure maple syrup, preferably grade B
• 4 (about 120 grams) tablespoons finely chopped fresh rosemary leaves
• 4 teaspoons (about 25 grams) packed golden brown sugar
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon (a few big pinches) sharp paprika
• 1/4 ground chipotle powder or cayenne pepper, use more if you like things spicy (optional)
• 1 pound (454 grams) raw whole cashews (unsalted, un-roasted)
• 1 tablespoon (28 grams) kosher or sea salt

Directions

1. Heat the oven to 350 degrees (177 C). Cover a rimmed baking with foil and spray with non-stick spray. Note – what I have discovered works best is the Reynolds Release non-stick foil, even better than just spraying regular foil.
2. In a medium bowl, mix the maple syrup, rosemary, brown sugar, oil, and spice until smooth. Add cashews and mix to coat thoroughly.
3. Pour the nuts onto the baking sheet and sprinkle with the salt. Start with the two teaspoons. Add more only if needed. Bake for 18-20 minutes or just until you begin to smell them and they are golden brown. My convection oven takes 18 minutes at 335 degrees. Your timing will depend on your ovens. The nuts will crisp and harden as the cool.When they cool they will stick together. Carefully break them apart to package.

Package in an airtight container. They will keep for up to two weeks at room temperature.

Other links for holiday snacks and appetizers:

Mac ‘n Cheese Crackers from The Urban Baker

Mini baked crab cakes

Easy Smoked Salmon Mousse on Crostini

Creamy deviled eggs 

Pretzel & Nut Mix, from David Lebovitz

Spice Smoky Kale Chips, from The White on Rice Couple

A great resource for inexpensive cello bags to wrap these in, Nashville Wraps. Sizes are as follows. The CC4M works perfect for giving a half pound bag. The next size up will hold more, C2BC. They offer lots of nice twists and ties as well. 

This post contains links to Affiliate Programs, where I may receive a small commission for any purchases.

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