Sweet and Spicy Maple Roasted Rosemary Cashews
Sweet, salty and spicy, these roasted cashews make a fabulous appetizer, snack or gift, anytime! | vegan + gluten free
Servings 2 Cups
- 2 C (300g) 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 (190C).
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. 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.
Serve slightly warm or at room temperature. Store in a covered container for up to a week.
Calories: 867kcal | Carbohydrates: 63g | Protein: 24g | Fat: 63g | Saturated Fat: 16g | Sodium: 891mg | Potassium: 919mg | Fiber: 4g | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 80mg | Iron: 8.6mg