Coconut Roasted Cashews

Step 1

Preheat oven to 350 F. Mist a baking sheet with oil spray and set aside.

Step 2

In a mixing bowl, add the raw cashews and oil, and toss to coat. Mix in the honey, shredded coconut, 1½ teaspoons salt, cinnamon and cayenne. Toss well to ensure the nuts are evenly coated.

Step 3

Lay the nuts on the prepared baking sheet in a single layer. Toss in any honey clumps left in the mixing bowl and distribute them as best you can. Roast in oven for about 5 minutes, then toss the nuts and rotate the pan (the topping will now be all melty and you’ll be able to distribute it throughout the nuts as you mix them around). After tossing, cook for another 6 to 8 minutes, or until the cashews become golden brown. Mine tend to be perfect at the 8-minute mark, for a total of 13 minutes in the oven. Be sure to keep an eye on the oven during the last few minutes because they can go from perfectly golden to burnt in a split second.

Step 4

After removing the nuts from oven, place on the countertop and gently toss with wooden spoon or spatula to scatter any clumps that may have formed. Sprinkle the remaining salt (1½ teaspoons) evenly over the top. Taste a few and if you’d like more heat, sprinkle a dash more cayenne over the top. (Go easy as cayenne can be potent._ Allow the nuts to slightly cool; they’ll continue to harden and crunch up as they sit. The crystalized honey pieces are super delicious, so be sure to add them to your serving bowl.

Step 5

You can serve warm or room temperature — either way, they're so darn good. Store leftovers in a sealed container for up to a week or two (on the counter or in the fridge), or freeze for 2 to 3 months.