SPICED COCONUT CASHEWS

July 11, 2016 by Peter Westfield

SPICED COCONUT CASHEWS
*Makes 1 pound, serves 6
INGREDIENTS:

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
PREPARATION:
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.

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