When life gets nuts make my Smoky Maple Rosemary Toasted Cashews… or almonds or walnuts or whatever nut you like!
This fall-inspired recipe is the perfect snack, party food, or topper for anything from roasted veggies to salads.
I love cashews, in both sweet and savory preparations. So these cashews with the sweet and smoky flavors with a hint of spice is my idea of a perfect combo.
The recipe takes all of 20 minutes, tops. You just mix up some oil, maple and spices in a bowl, toss in the nuts and bake for 15 minutes.
Fresh rosemary makes the recipe
Not a fan of cashews? Try any of these:
- almonds
- pecans
- walnuts
- brazil nuts
- pumpkin seeds
Warning: these cashews are addictive!
And if you’re not a rosemary fan, try fresh or dried thyme, or ground cinnamon.
What’s the best way to enjoy these Smoky Maple Rosemary Toasted Cashews?
- in salads
- on grain bowls
- in trail mix
- atop rice
- for party noshes
- on roasted vegetables
- with a meze-style spread
- on these Maple Rosemary Roasted Sweet Potatoes
- snacking, snacking, snacking!
Check out my other recipes on Instagram. And be sure to tag me there or leave a comment if you make this recipe!
Are you a snacker? Don’t miss these recipes…
Spiced Seed Brittle (vegan, GF)
Avocado Hummus (vegan, GF)
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 cup raw cashews
- 2 tsp extra virgin avocado or olive oil
- 2 tsp pure maple syrup
- 1 tsp minced fresh rosemary
- 1 generous pinch smoked paprika
- 1 generous pinch flake sea salt such as Maldon
Ingredients
|
|
- heat oven to 350º and line a sheet pan with parchment paper
- in a medium size bowl whisk remaining ingredients (oil through salt), then stir in cashews and mix well
- spread cashews onto pan and bake until golden, about 15 minutes, stirring halfway through
- let cool on pan then store in an airtight container for several weeks (if they last that long!)
Original recipe created by Jerran Boyer
www.healthnutchefs.com