These cashews are simple to make and can be sprinkled over ice cream sundaes. Be sure to keep them in an airtight container at room temperature to keep them as crisp as possible.
Recipe information
Yield
makes 1 cup (200 g)
Ingredients
Preparation
Step 1
Very lightly grease a baking sheet with vegetable oil, or line it with a silicone baking mat.
Step 2
Heat the honey and salt in a 10-inch (25-cm) skillet, preferably nonstick. Once the honey starts to bubble, mix in the cashews. Cook over moderate heat, stirring frequently, for 3 to 3 1/2 minutes, until the cashews are thickly glazed with the honey (take care not to let them burn).
Step 3
Tip the cashews onto the prepared baking sheet and gently stir the nuts as they cool, scraping up the excess honey that collects beneath them on the baking sheet and basting the cashews with it for about 30 seconds. Let cool completely.
Step 4
Once cool, break the clumps of cashews apart and immediately store in an airtight container.
Storage
Step 5
Store in an airtight container at room temperature. Serve the same day.
