A while ago I posted a recipe for simple spiced cashews; here is a stickier, sweeter take on the same. All you need is unsalted cashews, honey, chilli powder/cayenne, salt and ghee/peanut oil. How hot you make it is entirely up to you. I don’t overdo the chilli powder or the honey because what I fundamentally want is the taste of cashews—just fringed by some other flavours. This is my problem with most store-bought flavoured cashews/nuts: they tend to be overly seasoned. Anyway, this is easy and quick (well not that quick: you do have to spread the cashews out so that they don’t form one giant ball when the honey dries). If you’re as cashew-crazed as I am you’ll go through all of this in one sitting with a cup of tea. Which is as it should be. Mother always said you shouldn’t trust a person who doesn’t eat cashews a hundredweight at a time.
- Unsalted cashews, 2 cups
- Ghee or peanut oil, 1 tblspn
- Honey, 2 tblspns
- Chilli powder, 1 tspn
- Salt, to taste
- Heat the ghee or oil in a wide skillet that can take all the cashews in one layer.
- Add the cashews and stir continuously over medium heat till they’ve darkened slightly, taking care not to let them scorch.
- Remove the pan from the heat, add the honey and stir till it’s all melted and coating the cashews evenly.
- Remove the nuts to a large bowl, sprinkle the chilli powder and salt all over and turn vigorously with a spoon to mix in evenly.
- Spread the coated nuts out on some wax paper or similar till the honey is dry.
- Eat till gone and repeat.
- By all means add 1/2 a tspn or so of ground, roasted cumin seeds if you want to.
- If your honey is already fairly liquid, remove the nuts from the hot pan before adding it. I use an organic, raw honey that starts crystallizing very quickly in cool temperatures and so need the heat to get it loose enough to coat the cashews. But the longer you have the cashews in a hot pan, even off the heat, the greater the risk of them scorching.