Friday, October 22, 2010

Recipe Of The Day: Caramelized Cayenne Cashews

Sometimes buying those store bough nut mixes leaves you with nothing more than sticky fingers and and a body full of salt and chemicals. With the abundance of health food shops popping up, farmers markets and raw foods showing up in major chain grocery stores, it is much cheaper and healthier to create your own flavored nuts and trail mixes. This recipe is simple, fast and good to try out for beginners in the kitchen. 
After you get your timing down, start to experiment with your flavors and levels of heat or sweetness.
Tell your friends to save the nut jokes because once you master what it take to make theses, you will  be making these spicy treats to be implemented in too many recipes to count.
They also work great for those long days at the office to help avoid snacking on that crap they call food in the vending machines. That’s just food for thought though.

Nonstick Vegetable Oil Spray
2 Cups Unsalted Cashews (10 ounces approx.)
¼ Cup Pure Maple Syrup (preferably Grade B)
1 ½ tsp Cumin Seeds
1 tsp Fine Sea Salt
¾ tsp Cayenne Pepper

Preheat oven to 350°F.
Spray sheet of foil with nonstick spray; set aside.
Lightly spray rimmed baking sheet with nonstick spray.
Toss cashews and all remaining ingredients in medium bowl.
Spread cashew mixture evenly in single layer on prepared sheet.
Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes.
Immediately pour nut mixture out onto foil, spreading evenly.
Cool 10 minutes, then separate and break apart any nut clusters.
Cool completely before storing.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

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