Honey Roasted Cashews

Where has the time gone? I had great intentions of posting this recipe a week ago... and the sad part is, I'm not really sure what has kept me from posting. Just trying to recover from vacation and get ready for Halloween, I guess. I always wonder when life will slow down, but if it ever did, I'm sure I would be really bored. So, here's to a busy life!

This recipe can be used in so many ways. We like to use it in homemade trail mix, but it is also great on salads, in pasta dishes and eaten plain as a snack. You can also use different kinds of nuts, like almonds, walnuts or pecans.

Homemade Trail mix

Honey Roasted Cashews

1 lb. raw cashews (approx. 3 1/2 cups)

2 Tbsp. raw honey (preferable local)

1 1/2 Tbsp. pure maple syrup

1 1/2 Tbsp. butter (or coconut oil)

1/2 tsp. salt

1 tsp. vanilla

1/4 tsp. cinnamon

2 Tbsp. turbinado (or raw) sugar

Preheat oven to 350 degrees F and line a baking sheet with tin foil.

Measure out all ingredients and combine the honey, maple syrup and butter. Microwave until butter is melted. Add salt, vanilla and cinnamon to the honey mixture and stir.

Place cashews in a medium size bowl, pour honey mixture over the nuts and toss. When coated, spread on prepared baking sheet (spreading to form a single layer) and bake for 6 minutes.

Remove from oven as stir. Place nuts back the oven and cook for another 6 minutes.

Remove nuts and pour them into a clean bowl. Toss with raw sugar and a little more salt (to taste) and let cool, stirring occasionally). When completely cool, scoop into glass jar with an air-tight lid.

If tree nuts are a no-no in your house, you might also try this with sunflower seeds or pumpkin seeds.

Jana

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