Name: Witches' Toenails (Spiced Cashews)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 500 ml (2 cups)
Ingredients: 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) honey; 1 teaspoon (5 ml) chili powder; 1 teaspoon (5 ml) curry powder; 1 teaspoon (5 ml) ground cumin; 1/2 teaspoon (2.5 ml) salt; 1/4 teaspoon (1 ml) cayenne or to taste; 2 cups (500 ml) unsalted cashews

Ingredients

- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1 ml) cayenne or to taste
- 2 cups (500 ml) unsalted cashews

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a cookie sheet with parchment paper.
- In a bowl, combine the oil, honey, spices, salt and cayenne. Add the nuts and stir to coat.
- Spread the nuts on the cookie sheet. Bake, stirring every 5 minutes, until golden brown, about 15 minutes.
- Let cool.
- Store in a glass jar (such as a laboratory beaker) and seal tightly.

Witches' Toenails (Spiced Cashews)

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Ingredients

Preparation

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