Maple Rosemary Cashews and Pecans

We believe in unfussy food at Not A Rose Girl. The kind of recipe that conjures up a joy of eating, a spark of the tastebuds, requiring only a few quality ingredients and uncomplicated technique. Enter this simple yet delightfully spiced snack of candied nuts — perfect for cold weather months by the fireplace, but in our opinion, good all year round. Go ahead. We won't judge.

Maple Rosemary Cashews and Pecans

6 tablespoons pure maple syrup, Grade B
4 tablespoons finely chopped fresh rosemary
4 teaspoons golden brown sugar
1/2 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 pound raw whole nuts, unsalted and unroasted (we used cashews and pecans)
1/2 tablespoon kosher or sea salt

Preheat oven to 350 degrees. In a medium bowl, combine syrup, rosemary, brown sugar, oil and spice until smooth. Add nuts and toss to coat thoroughly. Pour the nuts onto a baking sheet lined with parchment paper. Sprinkle with salt. Bake for 15-18 minutes or until golden brown. The nuts will harden as they cool, so be careful not to overcook.