Sweet and Spicy Maple-Roasted Rosemary Cashews make a fabulous appetizer, snack or gift, anytime! Vegan
My relationship with cashews began late in life. After giving up meat, I discovered many new foods in my efforts to eat a wider variety. Nuts were high on the agenda because they provide a powerhouse of nutrients, fats, and are an excellent source of protein. They’re delicious too.
I always have cashews on hand and I continue to discover their versatility. Not only can they be made into nut milk, but they can also be turned into cashew creme to make things like dark chocolate cocoa nib ice cream! I didn’t believe it either….
…until I tried it. #mindblown
Cashews are delicious simply roasted too. Roasted with coconut oil and mixed with a bit of cayenne, rosemary, salt and a touch of sugar, they make a tasty snack or appetizer.
This recipe is sooooo good y’all, and will disappear quickly.
If you’re getting ready for a big game on Sunday or holiday party, roasted cashews are a delicious addition to your party line-up and offer a lighter option.
I’ll be making another batch…..
Have a fabulous weekend, whatever you’re up to!
Sweet and Spicy Maple Roasted Rosemary Cashews
- 2 C Raw Cashews
- 1 Tbs + 1 tsp Coconut Oil melted and slightly warm
- 3 Tbs Maple Syrup
- 2 tsp Brown Sugar
- 3/4 tsp Sea Salt divided
- 1/4 tsp Cayenne Pepper ground
- 1 Tbs + 2 tsp Fresh Rosemary finely chopped, divided
- Preheat oven to 375F.
- In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/4 tsp salt, cayenne pepper and 1 Tbs rosemary. Toss well to make sure the nuts are evenly coated with mixture.
- Roast nuts on an ungreased sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Roast for another 5-8 minutes if needed, or until golden.
- Immediately after removing nuts from oven, sprinkle with remaining salt and fresh rosemary, give them a stir and pour on to a piece of parchment paper. Gently separate the nuts that are sticking together.
- Serve slightly warm or at room temperature. Store in a covered container for up to a week.
Recipe NotesAdapted from Ina Garten's Roasted Rosemary Cashews.
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