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Honeyed Cashews with Kosher Salt

A careful balance of salty and sweet, crisp and chewy, these nuts are the perfect accompaniment for cocktail hour. You start with raw, untoasted cashews, toss them with oil and set aside. Then you make a syrup with brown sugar, a little water, and honey. Drizzle it over the cashews, toss, spread onto baking sheets and toast in a medium oven till golden brown and crisp. The cashews will last 1 week stored in an airtight container at room temperature. We featured this recipe in our Bring Happy ...

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Quick and Easy Camping Snacks for On-the-Go Adventures

The recipe can be found in this article

Quick and Easy Camping Snacks for On-the-Go Adventures

Ingredients

number of servings
1
  • 412 Cup raw cashews Added to
  • 2 tablespoon vegetable oil Added to
  • 12 Cup packed light brown sugar Added to
  • 1 tablespoon water Added to
  • 2 tablespoon Between Added to
  • 4 teaspoon Kosher salt Added to
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Directions

40 min.
1. Step

Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper.

2. Step

In a large bowl, toss cashews with oil until well coated; set aside.

3. Step

Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat.

4. Step

Transfer nuts to the prepared baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.

5. Step

Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet and break up any large pieces before serving.

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