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.
Tammy
These snacks sound amazing! Wishing you well on your road-trip!
chaloth.se
Really need to try out them honey chai rosted almonds! Loooks delicious.
https://chaloth.se
Tracy
Good luck on the move road trip; you can’t go wrong with snacks like this!
lizytishknits
Everything looks so yummy for snacking!
sara
Those cashews look SO good…I need them. :)
Lindsay
can i use mustard instead of ground mustard seeds? if so, how much mustard would you recommend?
Loretta
Very rarely do I see a recipe and immediately jump up and make it. But right after I saw these, I headed straight to the kitchen. Of course I didn’t have cashews, but I subbed hazelnuts and walnuts, omitted the red pepper flakes (not for me, but for my daughter), added a dollop of spicy mustard, and didn’t measure a thing. Turned out great, so thanks for the inspiration :)
Bárbara (O Mundo na Cozinha)
Loved! Here in Brazil we use to eat lots of cashews, brazilian nuts, peanuts – I love to put some in my granola too :) P.S.: I really enjoy your blog!
Kiran @ KiranTarun.com
Addictive snacks and have fun road trippin!
Mandy
The cashews sound delicious! And those cheese crackers!!
Melanie @ Bon Appet'Eat
Can I come on the road with you? Your snacks are totally mouth-watering!
Lisa
Joy, these look fabulous. I love honey and mustard together – why did I never think to put that on a nut? Always full of great ideas, you are. :)