Monday, November 23, 2015

rosemary-maple cashews

A friend brought these to Rhinebeck this year, and they are SO GOOD. Going to make them for holiday gifts this year. (Notes below are hers.)

8 cups of unsalted but roasted nuts (I like cashews, but any combo works; I buy my unsalted cashews at Costco)
7 tablespoons butter
7 tablespoons real maple syrup
4 tablespoons crushed dried rosemary
1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like things, I omit it completely)
3-4 teaspoons crunchy salt

In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
In a bowl, pour the butter mixture over the nuts and toss to coat.

Spread the glazed nuts out on silpat or parchment lined cookie sheets (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast. I pull out the sheets half way thru to toss the nuts for even toasting.

When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.