I made these for my brother as part of his Christmas bag and I kept a few to snack on because they turned out pretty tasty. I don’t think I let them air dry long enough after they baked because they stayed a little sticky. I still loved the spicy and sweet combo so I’ll be making these again for sure.
Sriracha and Honey Roasted Cashews
(Adapted from See and Savour)
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can’t take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger (I used 1/4 teaspoon of dried ginger)
3 tablespoon of Sesame Seeds
Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil.
Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
On a lined baking sheet (don’t forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!
