This is a super easy recipe for those days when you have an urge to make something but don’t necessarily want to spend all day slaving away in the kitchen. I whipped these up from raw, unsalted cashews very quickly, and I suspect that you can add whatever seasoning that catches your fancy. However, maple syrup and rosemary is a pretty winning flavor combination and you wouldn’t be disappointed to stick true to this recipe.
Maple Rosemary Glazed Cashews
Makes 8 ounces
From A Food Centric Life
6 tablespoons (90 ml) pure maple syrup
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
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.
In a medium bowl, mix the maple syrup, rosemary, brown sugar, oil, and spice until smooth. Add cashews and mix to coat thoroughly.
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. 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.