Maple Glazed Old Bay Cashews
You look like you need a snack.
This summer while on vacation eating all things seafood and beachy, I became reacquainted with the love story as old as time between humans and the iconic Old Bay seasoning. I wanted it on potatoes, fish, salads you name it and while my family wasn't WHOLLY on board with my obsession, long after we left the beach there it was-- lurking in my cabinet, taunting me. One day it hit me-- I was lacking a good cocktail nut recipe in my rolodex and so decided it was only natural (nutural? I'll show myself out...) to toss the seasoning on some cashews (although any nut will do!) and see how that turned out. Turns out it was awesome. Required literally no "testing" and was a winner right from the start. Add a little maple syrup for a sweet/salty glaze? OK. Twist my arm. I've been eating these all week. They take 15 min to make, require little to no thinking ahead of time, and are an awesome little something to put together before a party, or at a happy hour.
Maple Glazed Old Bay Cashews
Ingredients
16 oz cashews (pecans, almonds, or peanuts would also be great)
1/4 C Maple Syrup
1/4 C Old Bay Seasoning
1.5 Tsp kosher salt
Method
Adjust oven rack to middle position and heat to 350F
In medium bowl, add nuts, syrup, Old Bay, and salt. Toss to coat evenly using a rubber spatula.
Spread out evenly on a sheet tray, and roast for 15-20 min. Let sit on sheet for 10 min or so, add to bowl and get yourself a beer.
These will keep in an airtight container for a few days, but I promise they won't last that long.