Have I told you about the time I drove from Los Angeles to Seattle with a Strawberry Cheesecake as a road snack? Not the most practical of options.
On the scale of really-good to really-bad ideas…. this was a really bad idea.
To be fair, the cheesecake was a gift. A road trip gift? That hardly makes any sense. Nonetheless, I’m never one to turn down a gift or a cheesecake.
This time as I travel across part of the south, I’m bringing along much more reasonable snacks: roasted nuts, cheesy crackers, and popcorn.
We’re back in an age of reason. Phew.
Honey Chai Roasted Almonds are sweet, salty and spiced. I love the crunch that the act of roasting adds to nuts.
Do you know how dangerous it is to buy a box of cheese crackers and then be left at home alone with them? The crackers don’t stand a chance. These Sharp Cheddar Cheese Crackers are even more dangerous. You’ll eat the whole batch alone and not feel the tiniest bit of remorse.
Cinnamon Kettle Corn is addictive and will totally get stuck in your teeth but it’s weirdly worth it.
These cashews are positively perfect as a road snack. Sweet, crunchy, salty, with just a touch of spice. It’s everything! I find they’re best when they stick together in roasted honey and nut clusters. Happy snacking to us both!
Honey and Mustard Roasted Cashews
makes 1 1/2 cups
recipe from the Joy the Baker Cookbook
1 1/2 cups raw cashews
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons ground yellow mustard seed
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.
In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.
Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.
Remove from oven. Toss to coat and loosen from the pat. Allow to cool before enjoying. Store in an airtight container at room temperature.
Yummy ,love it esp kids
These are so delicious ! The first batch i had a “Happy accident” (the ground mustard got mixed up with the ground ginger). Honey ginger totally works too ! Thanks Joy !
Kirsten @ Fit + Fab
Whoa! Honey & Mustard Roasted Cashews?! Wish I could eat those!! Must see if I can make an almond version sans honey.