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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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.