Mustard Roasted Cashews

 
 Who doesn't love a salty bowl of roasted nuts? This recipe elevates the experience to a whole other level. Coated with a spicy honey mustard mixture, these raw cashews roast to golden brown perfection. They make a great appetizer at a cocktail party and thankfully, travel well too. To make this recipe vegan, simply substitute maple syrup for the honey. For an extra touch, sprinkle them with rock salt and sautéed chives. 

Who doesn't love a salty bowl of roasted nuts? This recipe elevates the experience to a whole other level. Coated with a spicy honey mustard mixture, these raw cashews roast to golden brown perfection. They make a great appetizer at a cocktail party and thankfully, travel well too. To make this recipe vegan, simply substitute maple syrup for the honey. For an extra touch, sprinkle them with rock salt and sautéed chives. 

 

Adapted from Joy The Baker

| Yield: 1 ½ cups | Time: 20 minutes |

 

 
 

Preparation

Preheat oven to 350F. Line a rimmed baking sheet with parchment paper/ In a medium bowl stir together honey, olive oil, mustard and cayenne. Toss cashews into the mixture and stir until nuts are completely coated.

Spread cashews in a single layer on a baking sheet and bake for 10-15 minutes until fragrant and toasted. Remove nuts from the oven and toss immediately. Allow to cool before serving. These keep well in an airtight container at room temperature.

Ingredients

1 ½ cups raw cashews

2 tablespoons honey

1 tablespoon olive oil

1 ¼  teaspoons ground yellow mustard seed

½ teaspoon salt

⅛ teaspoon cayenne

 

 
 

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