📝 About This Recipe
Elevate your snacking game with these addictive, oven-roasted cashews that strike the perfect balance between sweet, salty, and savory. Infused with fresh woody rosemary, a touch of smoky chipotle, and a kiss of pure maple syrup, these nuts offer a sophisticated crunch that puts store-bought mixes to shame. Whether you are hosting a cocktail hour or looking for a high-protein afternoon pick-me-up, these golden gems are guaranteed to be the star of the spread.
🥗 Ingredients
The Nuts
- 3 cups Raw Cashews (whole and unsalted)
The Glaze
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Pure Maple Syrup (Grade A or Dark for best flavor)
- 1 tablespoon Light Brown Sugar (packed)
Aromatic & Spice Blend
- 2 tablespoons Fresh Rosemary (finely minced)
- 1 teaspoon Smoked Paprika (pimentón)
- 1/4 teaspoon Chipotle Powder (for a subtle, smoky heat)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional for extra kick)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position a rack in the center of the oven for even heat distribution.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple syrup from sticking to the pan.
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3
In a small microwave-safe bowl or a small saucepan over low heat, melt the butter until completely liquid.
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4
Whisk the maple syrup and brown sugar into the melted butter until the sugar has mostly dissolved and the mixture is smooth.
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5
In a separate large mixing bowl, combine the smoked paprika, chipotle powder, cumin, garlic powder, kosher salt, black pepper, and cayenne.
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6
Add the finely minced fresh rosemary to the spice blend and toss to combine, ensuring the herbs are coated in the spices.
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7
Place the raw cashews into the large bowl with the spices and toss them thoroughly while dry to ensure an even initial coating.
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8
Pour the butter and maple mixture over the cashews. Use a flexible spatula to fold the nuts until every single cashew is glistening and well-coated with the glaze and spices.
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9
Spread the cashews onto the prepared baking sheet in a single, even layer. Avoid overcrowding to ensure they roast rather than steam.
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10
Place the tray in the oven and roast for 12-15 minutes. It is crucial to stir the nuts halfway through the cooking time to prevent the edges from burning.
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11
Watch the nuts closely during the last 3 minutes; they go from perfectly golden to burnt very quickly due to the sugar content.
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12
Remove the pan from the oven. The cashews will still feel slightly soft and the glaze will be bubbly, but they will crisp up as they cool.
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13
Let the cashews cool completely on the baking sheet for at least 20 minutes. Toss them occasionally while cooling to prevent them from clumping into one giant mass.
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14
Once fully cooled and crunchy, give them one final taste and add a tiny pinch of salt if desired before serving.
💡 Chef's Tips
Always start with raw, unsalted nuts to have total control over the salt levels and prevent over-browning. If you don't have maple syrup, honey makes an excellent substitute, though it will be slightly stickier. For a vegan version, replace the butter with an equal amount of coconut oil or a neutral avocado oil. Ensure your rosemary is chopped very fine; large needles can be unpleasant to bite into when dried. Store leftovers in an airtight glass jar for up to two weeks, though they are best enjoyed within the first 3 days.
🍽️ Serving Suggestions
Pair with a crisp, cold IPA or a smoky Mezcal cocktail to complement the chipotle notes. Serve alongside a sharp aged cheddar or a creamy brie on a charcuterie board. Roughly chop a handful and sprinkle over a roasted sweet potato or butternut squash soup for added texture. Package them in small cellophane bags with a ribbon for a sophisticated homemade host gift. Add them to a warm grain bowl with farro, kale, and roasted apples.