Rosemary Maple Roasted Cashews

This is my favorite version of this recipe,
with cashews, rosemary and cayenne pepper.
These cashews can be stored in an
airtight container for up to 2 weeks.

Ingredients
8 cups raw cashews
5 tablespoons pure maple syrup
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1/4 teaspoon cayenne pepper
salt and freshly ground pepper

Directions:
Preheat the oven to 375 degrees.
In a large bowl, toss the cashews
with the maple syrup,
olive oil, rosemary and cayenne.
Spread the cashews on a large
rimmed baking sheet
and toast for 30 minutes,
stirring occasionally, until browned.
Immediately season the cashews
with salt and pepper;
let cool, tossing occasionally.