Outside of the occasional baking I do with almond flour, we don’t eat very many nuts. I buy either cashews or pistachios during the school year because The Young One likes to take an ounce in his lunch every day (and those are the only kinds of nuts he cares for) and we’ll snack on a handful once in awhile, but they’re not a huge part of our diet.
Every so often, though, I’ll buy both – especially if they’re on sale. I like to buy “raw” cashews and roast them myself, and try a different seasoning when I do; lately it’s been the mixture I use for kettlecorn on the infrequent occasion that I make popcorn (also usually for The Young One’s lunches). This week, though, I thought I’d do a maple preparation.
It’s not something I’ll be doing again any time soon.
Not because they’re bad. On the contrary, these are ridiculously good. So good that I made them Saturday afternoon and they were gone by mid-morning Sunday. I don’t think The Young One even got any of these – they were mostly devoured by Beloved. (Not to worry; I got a handful or three myself.) I won’t make these often simply because I can’t afford to purchase that many cashews. We’d go bankrupt.
Note: I roasted the cashews beforehand; the recipe will work best with dry-roasted, unsalted nuts. This could be made with any type of nut or combination, and the recipe can be doubled or tripled.
- 2 cups cashews
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut sugar
- 1/2 teaspoon kosher sea salt
- Preheat oven to 350F. Line a shallow, rimmed baking dish with parchment paper.
- In a medium-size mixing bowl, stir together the nuts, syrup, sugar and salt until the nuts are well-coated.
- Spread the nuts on the baking sheet and roast for 15 minutes, stirring twice during the process to avoid burning.
- Allow the nuts to cool before storing in an airtight container.
- Nutrition (per serving): 109 calories, 7.9g total fat, 0mg cholesterol, 61.8mg sodium, 102.1mg potassium, 8.2g carbohydrates, <1g fiber, 3.2g sugar, 2.6g protein