Honey roast cashews were always a favourite Christmas snack of mine. The combination of salty and sweet and the crunch of roasted nuts works so beautifully. However, at the minute they aren’t something I can eat so I thought I’d try to rustle up a variation, that’s as delicious as the original, but something that I’d be able to eat without aggravating my symptoms. These do just the trick.
I hope you love them as much as I do.
2 1/2 cups of nuts (I used pecans and almonds)
2 tbsp melted coconut oil
2 tbsp coconut sugar
1 tbsp rice syrup (or any liquid sweetener)
Pink Himalayan salt or a good quality sea salt e.g. Malden sea salt flakes.
Preheat the oven to 180°C.
Line a baking tray with greaseproof paper. Toss the pecans in 1 tablespoon of coconut sugar, a pinch of salt flakes, syrup and the melted coconut oil, then spread evenly over the tray. Sprinkle over the remaining sugar and bake in the oven for 10 minutes, give them a stir then pop back in the oven for another 5 -10 minutes or until toasted and smelling beautiful as they become deliciously caramelised. Remove from oven, sprinkle with some more salt and set aside to cool. Store in an airtight container.