This sweet and spicy roasted cashews recipe is the perfect combination of sweet, salty, savory, spicy and crunchy with the fall flavors of maple syrup. But beware, they are addictive!
6tablespoonspure dark maple syrup¼ cup + 2 tablespoons
¼cupfinely chopped fresh rosemary leaves stripped, rinsed, dried on paper towels
1tablespoongolden brown sugar
1tablespoon olive oilor coconut oil
¾teaspoonsmoked paprika
¾teaspoonground chipotle powder
1poundraw whole cashews
1teaspoonfine sea salt
Instructions
Mix the nuts
Heat the oven to 350 degrees. Cover a rimmed baking with a non-stick foil. In a medium bowl stir the maple syrup, rosemary, brown sugar, oil, and spices until smooth. Add cashews and mix to coat thoroughly with a large spoon or flexible spatula.
Bake and cool
Pour the nuts onto the baking sheet and sprinkle evenly with the salt. Bake for 18-20 minutes or just until you begin to smell them and they are a rich golden brown. The timing will depend on your ovens.
Remove the nuts from the oven and stir, turning them over with a silicone spatula while they are hot to maximize the maple coating from the syrup that might have pooled on the bottom of the baking sheet. Bake for 2 minutes longer, then remove from the oven and cool. When nuts are cooled, break them apart with your hands and store in a tight container for about 2 weeks on the countertop. No need for refrigeration.
Notes
To make multiple batches for gifts, mix a triple batch and spread on 2 half-sheet sized rimmed baking sheets with foil. For more ideas on baking for gifts, please see the post. A triple batch will give you 6 little bags of cashews as gifts.