Maple Rosemary Glazed Cashews

Courtesy of Chef Sally Cameron, A Food Centric Life

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 pound, about 12 servings as cocktail nibbles.

Ingredients

4 tablespoons (60 ml) pure maple syrup, preferable grade B
2 ½ (30-35 grams)tablespoons chopped fresh rosemary leaves
2 teaspoons (12-14 grams) packed brown sugar
1 tablespoon (15 ml) olive oil
2-3 teaspoons (10-14 grams) kosher or sea salt
½ teaspoon ( a few good pinches) sharp paprika, ground chipotle powder or cayenne pepper (for spice)
1 pound (454 grams) raw whole cashews (unsalted, un-roasted)

Directions

Heat the oven to 350 degrees (177 C). Ready a rimmed baking sheet by spraying with non-stick spray or cover with 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. Remove from the oven. Timing will depend on your ovens.

The nuts will crisp and harden as they cool.

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