Sweet and Spicy Maple Roasted Rosemary Cashews

Maple spiced roasted cashews on a parchment paper after roasting.

Sweet and Spicy Maple Roasted Rosemary Cashews

These rosemary-roasted cashews blend sweet and savory, with a subtle kick of spice. Roasted in the oven, they become caramelized and delightfully crunchy. Just a touch of cayenne pepper adds interest and a hint of spice. The best part? You can make maple-roasted cashews in advance and freeze for later. Makers say these roasted cashews are easy and make delicious holiday gifts. This recipe is vegetarian, vegan and gluten free. [see VIDEO below]

Course Appetizer, Snack

Cuisine American

Diet Vegan, Vegetarian

Keyword Roasted Cashews, Rosemary Cashews

Prep Time 10

Cook Time 15

Total Time 25

Servings Cups

Calories 867kcal

Author Traci York

Ingredients

2 cup (300 grams) Raw Cashews
1 tablespoon + 1 teaspoon Coconut Oil melted and slightly warm
3 tablespoons Maple Syrup
2 teaspoons Brown Sugar
3/4 teaspoons Sea Salt divided (see note)
1/4 teaspoons Cayenne Pepper ground
1 tablespoon + 2 teaspoons Fresh Rosemary finely chopped, divided

Instructions

Preheat oven to 375 Fahrenheit (190 Celcius).
In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/4 teaspoon salt, cayenne pepper and 1 tablespoon 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. I like to push these nuts to make them dark are caramelized. Keep an eye on those last 5-8 minutes, though because they can go from golden to too dark fast! The nuts pictured in the blog post are more caramelized than 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. They'll continue to harden as they cool.
Serve slightly warm or at room temperature. Store in a covered container for up to a week, or freeze for longer storage. Thaw at room temperature.

Video

Notes

*If using fine sea salt, reduce salt to 1/4 teaspoon, then add more to taste after roasting.

Adapted from Ina Garten's Roasted Rosemary Cashews.

Nutrition