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.
Adrienne
Sweet and salty… Sounds amazing!!! Yum yum yum.
http://www.appetitesanonymous.com
Tina Hoffbeck
Hello,
I love all your snack, and in the weekend I will try the honey and mustard roasted cashews.
I love cashews from my time in Afrika, I worked en Mocambique and trawled in South Afrika, better than your road trip gift:-)
Thanks for all your inspiration at your lovely blog:-)
Maria and Tina
https://www.mariahoffbeck.blogspot.com
Dixya @ Food, Pleasure, and Health
nuts are always a great idea for snacks. hope your trip goes well..
Emily Estes Rogers
I’m a New Orleanian and I’m so excited that you are moving to my beloved city!! Also, I’m going to make these cashews for an Endymion party this weekend- good road trip food = good parade food.
Grace
Yum! What a great snack food. I’m a sucker for almonds, so that honey chai recipe looks SO. Darn. Good.
https://sometimesgracefully.com
Abby @ The Frosted Vegan
Pleaseeee tell me this cheesecake is the one involved in the story you told on the podcast?! I loved/can totally relate to the ‘I must eat to keep driving’ situation!
joythebaker
Totally the same podcast story! You know me all too well…
Megan
I often make spiced or candied nuts but I’ve never used mustard on them. I love honey mustard everything! These will not last long.
Kelly @ hidden fruits and veggies
I’m pretty obsessed with honey mustard pretzels, but cashews? So much better! Don’t think I could resist these, even with a cheesecake in the car ;-)
Jayne @Tenacious Tinkering
Ground yellow mustard seeds? That’s an interesting addition. I’ve gotta read about this. Would coconut oil work just as well or would the fragrance overpower these cashews?
joythebaker
I think coconut oil could definitely work.
Marie @ Little Kitchie
I literally just sent a jar of these cashews to a far away friend yesterday afternoon! I make these from your cookbook often – they are so, so good!
Belinda Lo (Moonblush Baker)
I know it defeats the purpose but the only thing i can think of now is these in delicious chicken salad. The wonderful uses of nuts number. 10453 and 54.
Averie @ Averie Cooks
I’ve always wanted to make those cashews from your book but know I could not be trusted around them. Honey/mustard – so good! These are beautiful! Pinned
Nadine
I LOVE cashews, and these ones look extra tasty yum yum :)
goodRay
OOOooh snacks. I never leave the house without one, not even to go to the post office.
MAJOR priority on a roadtrip. I usually make granola bars, bake small breads and stuff them with some kind of lentil burger, avocado &co.(cheese sweats in the heat, butter melts..) and I agree, nuts are the best!!
I still can’t believe you won’t be living in the beautiful place with the small kitchen you showed on apartment therapy, I loved it!!
I hope you and your cat will have a lovely place to stay, and a well-lit inspiring kitchen!!
Tell us all about the move if you like :) we sure like!