After years of eating nuts for snacks, it was time to mix them up. I started with my curried cashews. But this time I decided to amp them up with a little heat. Others have attempted this concoction with tons of sugar, which defeats the point of have a low-carb snack. My recipe calls for just a tablespoon of organic raw honey, which is loaded with anti-bacterial and anti-oxidant qualities. Feel free to be creative, adding more Sriracha if you want more heat, toss on some sesame seeds, add more honey if you like salty-sweet snacks. Here's how I worked this batch...
1 egg white
1 T filtered water
7 oz roasted unsalted cashews
1 T raw honey - heated to liquefy
1/8 - 1/4 cup Sriracha
1 tsp almond flour
Optional: 1/2 tsp salt
Pre-heat over to 300º, move top rack to second level from top.
Whisk water and egg white in a bowl.
Toss nuts into the egg bowl and coating completely.
Strain for several minutes, shake out excess liquid.
In a separate bowl, mix honey, Sriracha, almond flour and optional salt.
Add nuts to sriracha mix. Coat completely.
Line a cookie sheet with parchment paper.
Spread cashews out on the pan evenly. Drizzle the remaining sauce from bowl over the nuts.
Cook for 20 minutes. Remove from oven. Toss nuts, scraping Sriracha sauce off bottom of parchment and tossing with the nuts.
Cook for another 10 minutes. Don't let them burn.
Cool completely in pan to put the crunch back in your cashews.
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.