Maple Roasted Rosemary Nuts
I thought of calling these "sticky nuts" but then thought better. Sometimes it's hard to come up with a title for food creations because each of the flavors adds so much to it and you feel bad leaving anything out, but Roasted Maple Orange Rosemary Cinnamon Nuts would take up a whole lot of room. So call them what you want, but you'll likely be calling these delicious.
Make only when you'll be serving to friends or giving lots away because the sweet and salty combination of these nuts do turn off those satiety signals in our brains and you will keep eating them. Trust me.
Juice of one orange 1/3 c pure maple syrup (Mrs. Buttersworth doesn't count.) 1 sprig fresh rosemary (about 2 tbsp) 1/4 tsp sea salt 1/2 tsp cinnamon
1/2 heaping c cashews (not roasted or salted) 1/2 heaping c almonds (ditto)
Combine juice and syrup in large bowl. Using kitchen shears (yes, good idea to have separate scissors), cut sprig of rosemary into the bowl until all you have is the stem (compost that). Add salt and cinnamon. Whisk. Add nuts and stir. Allow to soak for a couple minutes to absorb flavors.
Heat skillet (I love my cast iron) to medium-low and pour nut mixture in. For the first 5 minutes or so, you can clean up as it doesn't need to be watched. As the liquid boils down, however, you want to move the nuts around the skillet to keep them from burning. Once liquid has reduced and there is only caramelized syrup, you can transfer nuts to a plate. Carefully separate the nuts as much as you're able.
Allow to dry for about 15 minutes, then dust with more cinnamon. Seal in air-tight container or bag for gifts. Eat within 5 days.
These made their way to my writer's group. Thumbs up all around!
Can't beat fresh rosemary. mmmmm...