Tuesday, August 19, 2014
One of my favorite snacks is honey roasted cashews. I really go nuts for them. Sorry, but I can't resist a good pun!
After seeing a recipe for Whiskey Honey Toasted Walnuts, I decided that I could adapt this recipe. I tend to use walnuts on cereal, but like to snack on cashews. Plus, my new three spice mixture was begging for me to use it.
I loved these nuts! The current recipe is below, but it will change over time. There was a lot of glaze mixture left over. I used more nuts than the original recipe called for, so I was rather surprised by the excess.
Next time I'll reduce the amount of glaze, use less sugar and honey and increase the amount of spices. I thought I took a picture of the leftover glaze, but I can't find it! Well these pictures will have to do.
I hope you'll try the recipe and adapt it to your taste!
Toasted Pumpkin Cider Spiced Cashews
1/3 cup honey
1/4 cup sugar
1/2 tsp. sea salt
2 T Three-Spice Mix
1/4 cup pumpkin cider
2 cups raw whole cashews
Line a cookie sheet with parchment paper. Heat oven to 350 degrees.
In a medium pan, combine the honey, sugar, salt, spices and pumpkin cider. Put on medium heat and stir until combined.
Bring to a boil. Which will happen very quickly. Stir in the nuts. Bring to a boil again. When the mixture starts turning darker and gets thicker, remove from the heat.
Get a small bowl and a strainer. Strain the liquid into the bowl and keep what's left for another time. Spread the nuts over the parchment paper.
Bake for about 8 minutes. Keep a close eye, because the nuts will start to burn quickly.
When you remove them from the pan, let cool for a few minutes. Then snack away or store for later.
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