SPICED COCONUT CASHEWS
*Makes 1 pound, serves 6
1 pound Raw cashews
¼ cup Shredded unsweetened coconut
2 tablespoons Honey
1 teaspoon Kosher salt
1 teaspoon White sesame seeds
1 teaspoon Black sesame seeds
½ teaspoon Ground mace
½ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
¼ teaspoon Ground ginger
¼ teaspoon Ground cayenne pepper
Heat the oven to 150 degrees. Spread the cashews and the coconut in an even layer in two separate pans and toast just until fragrant and beginning to brown, about 3 minutes for the coconut and 8 minutes for the cashews. Increase the oven temperature to 350 degrees Fahrenheit.
In a small saucepan, warm the honey with the salt, white and black sesame seeds, mace, nutmeg, allspice, ginger and cayenne.
In a mixing bowl, combine the warm toasted cashews and the coconut with the warm honey mixture and toss until well combined. Spread the honey-coated nuts on a baking sheet lined with parchment paper or Silpat and roast in the oven until well-browned, about 8 minutes.
Let cool and serve or store in an airtight container for up to three days.