Ode to Joy: Honey-Mustard Cashews

I love a good snack. This, my friends, is the perfect poolside snack with a large, sparkling beverage. Tangy, sweet and a little bit of bite, these cashews take care of all my summertime cravings. Another tip of the hat to Joy the Baker!

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Honey-Mustard Cashews

barely adapted from original recipe by JoyWilson

makes 2 cups

1/4 C. honey

1 TBS oil (vegetable, olive, grapeseed)

1-2 tsp ground, dried mustard

1/2 tsp yellow mustard

2 cups raw cashews

1/2 tsp salt

1/2 tsp coarsely ground black pepper

Place a rack in the center of the oven and preheat to 375F. LIne a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together honey, oil and mustard. Add cashews to the bowl and toss to coat, until every cashew is coated in the honey mixture.

Spread nuts out into a single layer on the prepared baking sheet. Top with black pepper and bake for 15-20 minutes, removing the nuts once or twice during baking to toss. Remove from oven and cool. Once cool, store in an airtight, at room temperature, for up to one week.