INGREDIENTS
- 3 cups (about 1 pound) raw cashews
- 2 tablespoons olive oil
- 2 tablespoons agave syrup or honey
- About 1 tablespoon Burlap & Barrel Red Jalapeño Flakes
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon each ground black pepper and ground allspice, preferably freshly ground
INSTRUCTIONS
Heat the oven to 350 degrees. In a large bowl, combine the cashews, olive oil and agave or honey and stir. Add the spices and 1 teaspoon salt and continue stirring until the cashews are evenly coated. Spread the cashews in an uncrowded layer on a rimmed baking sheet lined with parchment or a nonstick baking mat.
Bake, stirring thoroughly every 5 minutes to coat the nuts with the flavorings, until they have a shiny, dryish coating, about 15 minutes. Taste and season with salt if needed. Stir every few minutes as they cool to ensure they don’t stick together, and they’re ready to serve. The nuts can be stored in an airtight container for several days at room temperature or for several months in the freezer.
