As promised, here is my second-to-last post about the ultimate New Year’s Eve party:
My recipe for Spicy Maple Cashews that will keep people snacking and sipping all night long.
- 1/2 tsp ground cayenne pepper
- 2 tsp coarse sea salt
- 1 tsp coarse black pepper
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp coriander (preferably toasted and coarsely ground but 3/4 tsp of finely ground coriander is fine as well)
- 1 tsp chili powder
- 4 cups whole cashews (or some combination of nuts, such as 2 cups almonds and 2 cups cashews, which is pictured above)
- 1/4 cup unsalted butter, melted
- 1/3 cup maple syrup
- 2 cups golden raisins
Preheat oven to 350F.
Cover a large rimmed baking sheet with foil.
In a large bowl combine the cayenne, sea salt, black pepper, cumin, cinnamon, coriander and chili powder.
Add the cashews and toss.
Add the melted butter and stir until the nuts glisten.
Pour nuts onto baking sheet.
Bake 5 minutes, stir the nuts.
Bake for another 5 minutes.
Take pan out of the oven. Drizzle the nuts with the maple syrup and stir.
Bake 5 minutes, stir.
Bake 5 minutes more and then remove pan from the oven.
Let the nuts cool on the pan.
Scrape the nuts from the pan into an airtight container.
Store in freezer (up to 2 weeks) or in fridge (up to 1 week).
Allow the nuts to come to room temperature in the container on the counter.
Add 2 cups of golden raisins. Stir and serve.
Check out my other recipes that were inspired by Fine Cooking’s Sweets and Sparklers menu: Salted Pineapple Pecan Angel Slice, Rosemary-Orange-Lemon-Curd Slice, White Chocolate Bark with Blueberries, Pine Nuts and a Zest of Lemon and Cranberry Ginger Brie.
Also have a look at my reviews of some of the items from the Sweets and Sparklers menu: my review of Popcorn with Sweet Butter and Sea Salt, my review of Apple, Fennel and Cheddar Cheese Straws, my review of Bittersweet Chocolate Bark with Marcona Almonds).