Friday sweet tooth
After a long productive week with early 5 am mornings everyday, I decided to treat myself with a little something sweet and crunchy. These roasted cashews are so easy so make, just what I need at this moment and you can flavour them with your favourite spices. Right now I’m laying on the sofa with my feet in the air eating a bowl of frozen yogurt sprinkled with these honey cashews on top. The cayenne pepper adds an interesting mild kick to the background and I quite like the combination of sweet, salty and spicy. Even though the taste is quite mild, it can be left out if you prefer just a sweet version. You can also add brown sugar for more sweetness, but it doesn’t need much because the honey is so sweet already. Other different spices that work with the cashews are cinnamon, vanilla, smoked paprika and rosemary. Have a great weekend everyone! If you are looking for something easy and tasty that is quick to make, these nuts are the way to go!
- 500 g unsalted cashews
- 2 1/2 tablespoons of honey
- 2 tablespoons of olive oil or butter
- Pinch ( about 2 teaspoons) of flaked Maldon salt
- 1 1/2 tablespoons cayenne pepper
- Optional: 1 tablespoon brown sugar
Preheat oven to 180 C. In a saucepan, heat the honey and olive oil, salt and cayenne pepper until the flavours have combined for a couple of minutes. Mix in the cashews. Line a baking tray with non-stick baking paper and spread the coated cashews on them. Cook for about 20 minutes until golden brown, but make sure they do not burn. Set aside to cool. You may need to break some of the cashews from each other as they tend to stick together because of the coating.