|
|
|
C (P) S
Posts:
4,539
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
|
|
(3 of 3)
Re: Rosemary Maple Cashews
Nov 15, 2009 7:39 PM
|
|
yummmmmmmmmmO
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
|
|
|
Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
|
|
(2 of 3)
Re: Rosemary Maple Cashews
Nov 15, 2009 9:36 AM
|
|
Scott, I just invested in some almonds this week for the annual recipes of Spicy Almonds, and I think I'll be trying this one too. Special nuts for gifts always seem to be popular - I like them either in a glass jar or (if they're not going to be stored long), in a cellophane bag. • Janet
|
|
scott eggers
Posts:
1,038
From:
Chicago
Registered:
8/25/07
|
|
(1 of 3)
Nov 14, 2009 11:36 PM
|
|
This has been a staple for christmas baskets for the last few years. It is easy and one of the first to go. Precooked cashews will burn.
8 cups raw cashews
5 tablespoons pure maple syrup (I have used the squeeze bottle but real tastes better, it is Christmas go for the gold)
2 1/2 tablespoons extra-virgin olive oil (may be a little more if they are small or broken)
1 tablespoon minced fresh rosemary (I used a teaspoon of dried crushed)
1/4 teaspoon cayenne pepper (I don't use)
Kosher salt and freshly ground pepper
Preheat the oven to 350°. In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary and cayenne.
Spread the cashews on a large baking sheet and toast for 25-30 minutes, stirring occasionally, until browned. Season the cashews with salt and pepper, let cool, tossing occasionally. It will keep a month in a sealed container (sorry mine never lasted that long).
I have tried it with raw almonds with ok results. If you can get hulled raw almonds it was fine, but the husk on the almonds gave it a bitter taste. For those of you that have access to raw peanuts (I don't) it may work.
|
|
|
|
