Photo: Belén Fleming of Belu Photography
When I’m entertaining, I like having something ready for guests to nibble on when they arrive. These rosemary cashews are easy to throw together and are guaranteed to elevate a cocktail hour or afternoon snack. They are sweet and salty with a subtle kick of heat. Packaged in a cute container, they also make a thoughtful hostess or holiday gift. There are many flavored nuts available for purchase, but making your own is healthier and less expensive.
Rosemary Cashews
- 2 cups of whole, raw cashews
- 1/4 cup pure maple syrup
- 1 Tbsp. coconut oil
- 2 Tbsp. rosemary, chopped
- 1 1/2 tsp. sea salt
- 1/4 tsp. cayenne pepper
Preheat the oven to 300 degrees F. Spread the cashews on a dry sheet pan. Roast the cashews in the oven for 10 minutes. In a saucepan, combine the maple syrup, coconut oil, rosemary, sea salt and cayenne pepper. Warm over medium heat, and stir until well combined. Add the cashews to the maple syrup mixture, and cook over medium-high heat for three minutes, stirring continuously. Line the sheet pan with parchment paper. Spread the cashew mixture on the sheet pan, and return to the oven. Roast for five minutes; stir the cashews. Roast for an additional five minutes; stir the cashews again. Continue to roast for an additional five minutes or until browned. Remove from the oven, and allow to cool, breaking apart clusters as needed. Once cooled, store in an airtight container at room temperature.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com.
Instagram: @emilysfreshkitchen
