Sunday, December 7, 2008

Honey Roasted Cashews

Honey Roasted Cashews

Recipe #162564 | 10 min |
Apr 3, 2006

You can double or triple the recipe!
SERVES 8 , 1/4 cups (change servings and units)

6 tablespoons liquid honey (1/4 cup plus 2 tablespoons)
2 cups unsalted dry-roasted cashews
1 1/2 teaspoons salt (can use less salt)

Set oven to 350 degrees.

In a heavy skillet over low heat, add in honey stir until warmed.

Add in nuts and salt; toss thoroughly.

Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.

Allow to cool then store in an airtight container.

Notes (from a comment on the Recipezaar site): I used pecans, because I love honey roasted pecans on my salads. I also used 4 cups pecans instead of the two, and still had plenty of honey. In fact, next time I will use 1/4 cup plus 1 tbsp honey. Otherwise the nuts just turned out sticky and messy. (I made it a second time to get it right!) I think the problem was with the change in takes more cashews to fill a cup than pecans; thus, more surface area to cover with honey. My second try turned out almost perfect...that is why I am eliminating the other tbsp of honey. I baked these for the entire 12 minutes, then added a minute or two. Again, I think this is because of the change in nuts. When doubling the recipe, I would recommend not doubling the honey, otherwise they will turn out too sticky. These taste wonderful, as a snack or as a salad topping. Thanks for a wonderful recipe!