I cannot believe it is Sunday night and I have to go to work tomorrow morning. This weekend went way too fast. We had some friends visiting us from Virginia this weekend and we kept very busy going to museums and eating. Today, I surprised Cliff with Chicago Bears tickets and we all headed to the game. It was pretty cold up there in the 400 level seats but the last quarter of the game made it all worth it. Unfortunately, our friend’s flight was cancelled because of the hurricane. So they may be here for a little while. But Cliff and I still have to go to work tomorrow. Booo!
I saw this recipe in this month’s issue of Food Network Magazine and it immediately shot to the top of my list of things to bake/cook. I just love honey-roasted nuts. Last year we made these candied almonds and they were really life changing. These honey roasted nuts turned out pretty good but for some reason I cannot get the nuts to get that crunchy coating when I use this method. Next time I am going to try the egg white method we used on the candied almonds. These really didn’t look like the picture in the magazine but they still tasted great. Maybe it is just me, and yours will turn out looking like they belong on the cover of Food Network Magazine!
Honey Roasted Cashews
- 3/4 cup sugar
- 2 tbsp honey
- 3 tbsp water
- 2 tsp vanilla extract
- kosher salt
- 2 cup unsalted raw cashews
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Combine sugar, honey, water, vanilla, and salt in a heavy bottomed pot.
- Cook over medium heat while stirring until the sugar dissolves.
- Add the cashews and stir occasionally until it simmers. Allow to simmer for 1 minute.
- Continue cooking until the sugar dries out and starts to cling to the cashews. This should take 2 to 4 minutes.
- Pour the nuts in 1 layer onto the lined baking sheet.
- Bake for 10 minutes, stir and bake for 4 more minutes.