Rosemary Cashews

Rosemary Cashews

(recipe from Dick's Nuts)

1 lb whole unsalted cashews (salted is fine, just adjust later)

1/4 cup light corn syrup

1/4 cup pure maple syrup

1 tablespoon brown sugar

1 teaspoon coarse salt (or 1/4 if cashews are pre-salted)

4 teaspoons of fresh rosemary, finely snipped**

Preheat oven to 375 degrees.

Spread nuts in a single layer on a *large baking sheet with sides, and roast about 10 minutes. *You may want to use parchment paper or foil.

Combine corn and maple syrups in a small mixing bowl and stir until blended. Pour that syrup over nuts and stir to coat well. Bake another 12 minutes.

In a small mixing bowl, combine dry mixture of brown sugar, salt, and rosemary. Pour nuts into a large bowl and toss gently, adding the brown sugar mixture gradually (recipe says with a wooden spoon, I say use a spatula) to the dry mixture until the nuts are coated. Cool slightly (about a minute) and then spread the nuts on parchment paper to cool completely.

Don't use wax paper, nuts will stick.

**always use fresh rosemary when possible. If you are using dry, you may not need as much. Adjust amount to taste.