Description
These Rosemary Roasted Cashews are salty, sweet, and a little spicy, with lots of fresh rosemary flavor. They make a great snack you can take with you on the go, or great finger food for holiday parties! They're vegan, gluten-free, and ready in just 30 minutes!
Ingredients
Units
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- 1 tbsp avocado oil
- 2 tbsp maple syrup
- 1 tbsp finely chopped rosemary
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 2 cups raw cashews
Instructions
- Preheat your oven to 375°F and prepare a large baking sheet lined with parchment paper.
- In a small bowl, mix together the avocado oil, maple syrup, finely chopped rosemary, sea salt, garlic powder, and red pepper flakes.
- Add the cashews to the prepared baking sheet and pour the seasoning mixture over them.
- Toss everything together until evenly coated, and spread the cashews so they don’t overlap each other too much.
- Roast in the preheated oven for 10 minutes, toss to flip, and roast for another 8-10 minutes. Keep an eye on them towards the end so they don’t burn.
- Allow them to cool in the pan before transferring to a plate or a container.
- Store in an airtight container at room temperature. Wait for them to cool completely before closing the lid.
Notes
The maple syrup caramelizes in the oven and will harden on the cashews as they cool. The nuts will also get crunchier as they cool. You can start breaking them up as they cool before they harden completely, if a lot of them are stuck together.
Storing: Store the cashews in an airtight container at room temperature in a cool, dry place for about a week.