I love pretty much anything and everything with honey mustard. It's sweet, tangy, so addictive. Add a little spicy kick, and I'm completely sold. Needless to say, these cashews are the perfect snack for me!
I sent some of these over to my friend Heather for this month's Leftover's Club, and thank goodness for her, because if we didn't get these out of the house, we would have eaten them ALL. So, so good.
Make these the next time you have some friends over. They'll love you for it.
Spicy Honey Mustard Cashews (adapted from Joy the Baker Cookbook)
makes 2 cups
1/4 cup honey
1 tablespoon olive oil
1 teaspoon ground, dried mustard
1 teaspoon whole grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups raw cashews
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk honey, oil, mustards, salt, and cayenne. Add cashews to the bowl and toss to coat until the honey mixture is coating everything evenly.
Spread nuts out into a single layer on the baking sheet. Bake for 12-15 minutes, tossing every 5 minutes or so to make sure they don't burn.
Remove from the oven and cool completely. These will keep in an airtight container for a week, but there's no way they'll stick around that long.