Thursday, January 26, 2017

Honey Mustard Roasted Cashews

Jenna and Kathleen made these for a snack.  Extra good!

Honey Mustard Roasted Cashews

1/4 cup honey
1 tablespoon ground dried mustard
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
2 cups raw whole cashews we used 3 cups

Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the honey, oil, mustard, salt, and paprika. Add cashews and fold gently until all of the cashews are evenly coated. Spread the nuts into a single layer on the prepared baking sheet. Bake for 13-18 minutes, tossing the nuts at the 5 minute intervals to ensure they cooked evenly. Check frequently starting at the 10-minute mark to ensure the nuts do not burn. Remove from oven and cool.

Even after they are cooled, the cashews will stick together a bit but are easy to separate. Break them apart as needed (or just eat two cashews stuck together instead of one!) Once they are cooled, Honey Mustard Roasted Cashews will keep in an airtight container at room temperature for up to 1 week.

No comments:

Post a Comment