Sometimes you feel like a nut, sometimes you don’t…one of my all-time favorite jingles. Even though they were talking about candy, I relate it to my state of being. Most of the time I feel like a nut because of all that I have going on in my life. I remember a couple of years ago my New Year’s resolution was simplify – and I really feel like I did a good job – I simplified my personal life so that my work life could continue to get crazier and crazier. These days, if I can spend more than a couple of hours in the kitchen actually being creative, I feel like a new person. I am very sorry that my blog posts are getting more and more infrequent, but that’s reality these days. And as far as my New Year’s resolution this year, it’s called thrival. I know it is not a real word, but I am sure you can imagine what it means.
A few years ago I started getting into making cocktails – not because I drink a lot of alcohol, but because it was a way for me to create something with almost instant gratification – I didn’t need to wait for it to cook or bake, and all of a sudden, I had a complex flavor creation that I could share with others. Because at the end of the day, that’s what this is really all about – sharing. Now what goes great with a nice cocktail, some awesome nuts! I saw this recipe in Cooking Light, and I was so excited to be able to whip these up in an instant – seriously it was that easy. They made the house smell like an exotic restaurant – and they went great with our New Year’s Eve cocktails. At this moment, I was definitely experiencing thrival.
- 2 teaspoons peanut oil
- 2 teaspoons dark brown sugar
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 2 teaspoons water
- 1 cup roasted, unsalted cashews
- 1/2 teaspoon kosher salt
Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.
Heat peanut oil in a medium saucepan over medium heat. Add brown sugar, five-spice powder, cumin, black pepper, red pepper, and water to pan. Stir until sugar dissolves and mixture begins bubbling. Add cashews to pan; cook 2 minutes or until well coated, stirring constantly.
Spread cashews evenly on prepared baking sheet, using 2 forks to separate them and leaving as much room as possible between nuts. Sprinkle nuts evenly with salt. Bake at 350° for 7 minutes or until fragrant. Cool slightly on pan before serving.
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4 thoughts on “Warm Spiced Cashews”
Ron loves cashews. These sounds delicious. Patriots gone boo hoe.
Dawn Thrival is the new word now a days. Don’t worry, just do what you have to do. In the mean time I will try your warmed spiced cashews and have a toast to thrival.
I too love that jingle and I typically feel like a nut too. I can also totally relate to how you can simplify an area of life only to have it swallowed up by another. And for some reason, work seems to always do the swallowing up of that time. Hang in there and give the girls an extra squeeze. :) These nuts look delicious and would be devoured in my house drinks or no drinks! In fact, if I made these, I don’t know if I’d get a chance to sit down with any before they disappeared. I have several nuts in this house – and nut lovers!
Oh I bet these are good! I like that the recipe uses peanut oil, too. Probably adds to the overall flavor!!!