Sriracha Cashews

 

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...

 

Ingredients

• 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

 

Instructions

• 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.