Sweet and Spicy Roasted Cashews

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

6 tablespoons pure dark maple syrup (1/4 cup + 2 tablespoons)

1/4 cup finely chopped fresh rosemary leaves (stripped, rinsed, dried on paper towels)

1 tablespoon golden brown sugar

1 tablespoon olive oil (or coconut oil)

3/4 teaspoon smoked paprika

3/4 teaspoon ground chipotle powder

1 pound raw whole cashews

1 teaspoon fine sea salt

Directions

Mix the nuts

Heat the oven to 350 degrees. Cover a rimmed baking with a non-stick foil. In a medium bowl stir the maple syrup, rosemary, brown sugar, oil, and spices until smooth. Add cashews and mix to coat thoroughly with a large spoon or flexible spatula.

Bake and cool

Pour the nuts onto the baking sheet and sprinkle evenly with the salt. Bake for 18-20 minutes or just until you begin to smell them and they are a rich golden brown. The timing will depend on your ovens.

Remove the nuts from the oven and stir, turning them over with a silicone spatula while they are hot to maximize the maple coating from the syrup that might have pooled on the bottom of the baking sheet. Bake for 2 minutes longer, then remove from the oven and cool. When nuts are cooled, break them apart with your hands and store in a tight container for about 2 weeks on the countertop. No need for refrigeration.

Nutrition

• Serving Size: 1.5 ounce
• Calories: 302 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Sodium: 242 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 8 g