Rosemary Cashews

Serves: Twelve | Prep: 5 min | Cook: 12 min

Ingredients:

Rosemary Cashews:
1 lb raw cashews
2 Tbsp fresh rodemary, minced
1 Tbsp light brown sugar
1 tsp maple syrup
2 Tbsp butter, melted
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt

Directions:
Preheat oven 350F/180C. Line a baking tray with baking paper.

Spread the raw cashews onto the prepared tray and roast, 10-12 minutes, shaking the pan as needed.

In a large bowl combine rosemary, sugar, maple syrup, melted butter, cumin, cayenne and salt. Add the warm cashews to the rosemary mixture and stir until the cashews are coated.

Place back on the tray in an even layer and let cool.

Store in an airtight container for up to 3-5 days.

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