Friday, February 12, 2016
Honey & Mustard Roasted Cashews
Yields: 1.5 cups
1 1/2 cups raw cashews
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons ground yellow mustard seed or
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.
In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.
Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.
Remove from oven. Toss to coat and loosen from the parchment paper. Allow to cool before enjoying. Store in an airtight container at room temperature.