Honey Roasted Cashews

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!

Here is what you’ll need

Heat the sugar, honey, salt, and vanilla until the sugar is dissolved

Add the nuts and continue cooking until the sugar dries up

Transfer to a baking sheet and bake at 400 degrees

See how they never got crystalized?

A perfect snack while doing some light reading!