Honey Mustard Roasted Cashews
Honey mustard is the Bedazzler of foods. Your grilled cheese lacks pizzazz? Give it a smear of honey mustard. Fries tasting bland? Dunk ‘em in honey mustard. Cashews sitting lamely in the nut bowl? Transform them into Honey Mustard Roasted Cashews instead!
What the Bedazzler did for the denim of the ‘70s, honey mustard will do for your cashews, except that Honey Mustard Roasted Cashews are fairly classy, and you can’t buy them off of an infomercial. Forget the six easy payments of $9.99—all we need is a few simple ingredients and our ovens.
By the way, do you have any idea how many Bedazzler options are available on Amazon? No acid wash denim jacket is safe.
Now that I’ve distracted you with shiny objects, it’s appropriate to confess that I have never particularly cared for cashews. While the other party guests pick through the mixed nuts to fish out every last cashew, I happily swoop in for the neglected almonds, peanuts, and even Brazil nuts. Yes, friends: I will choose the awkwardly large Brazil nut over the cashew. Every. Single. Time.
Unless of course that cashew is a Honey Mustard Roasted Cashew, in which case my elbows are pointy, and I dare you to interfere with my quest to reach the nut bowl first. Sweet honey and savory dry mustard coat our cashews in a golden cloak of flavor that transforms them from bland to brilliant.
To give Honey Mustard Roasted Cashews extra depth, I added smoked paprika and a pinch of cayenne. The smokiness is subtle and the cayenne throws a surprise little kick at the end. The result is a salty-sweet-spicy-smoky blend that, when tossed and roasted with buttery cashews, creates an irresistible nutty munchie. The entire process takes less than 10 minutes of active effort, and the results are outrageously addictive.
Honey Mustard Roasted Cashews are best eaten by the generous handful. Once you try them, you will realize it is the only feasible method of consumption. Forget dainty nibbling—pile your plate and stuff your pockets before the other party guests beat you to it.
Finally, watch out for the pointy elbows. When Honey Mustard Roasted Cashews are on the line, there’s no telling how I, er, the other guests, may behave.
Wishing you all a very happy holiday! Ben and I will be heading south to Kansas to celebrate Christmas with my family, and I’ll be taking a little time off from blogging. If I am slow to respond to your questions and comments, please bear with me. I’m probably stuffing my face with Honey Mustard Cashews and will get back to you as soon as I can get my head out of the nut bowl.
Honey Mustard Roasted Cashews
- 1/4 cup honey
- 1 tablespoon ground dried mustard
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 cups raw whole cashews
- Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the honey, oil, mustard, salt, and paprika. Add cashews and fold gently until all of the cashews are evenly coated. Spread the nuts into a single layer on the prepared baking sheet. Bake for 13-18 minutes, tossing the nuts at the 5 minute intervals to ensure they cooked evenly. Check frequently starting at the 10-minute mark to ensure the nuts do not burn. Remove from oven and cool.
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