Cashews are my favorite nut, mostly because I like their taste and texture. I also like the fact that cashews are an easy way to sneak some extra protein into my meals and snacks. Besides being a good source of protein, cashews are also a good source of Vitamin K and iron an excellent source of magnesium and phosphorus. Cashews, like all nuts, are high in fat, so they should be eaten in moderation (meaning, a handful at a time). However, most of the fat they contain is the heart-healthy unsaturated kind, so there’s no reason not to sneak these tasty, healthy nuts into meals or consume them as a quick snack once or twice a day.
Honey and Mustard Roasted Cashews
1½ cups raw cashews
2 tablespoons honey
1 tablespoon olive oil
1½ teaspoons ground yellow mustard seed
½ teaspoon sea salt
¼ 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.
- 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.
- Remove from oven. Toss to coat and loosen from the pan. Allow to cool before enjoying. Store in an airtight container at room temperature.
Recipe from Joy the Baker