Recipe Redux – Ancho Maple Roasted Cashews

This month’s Recipe Redux theme focuses on road trips.  Road trips rule the summer.  And if you’re like me, no road trip is complete without a stash of snacks.  While it’s fun to browse the convenience store for old school treats, it’s often  hard to find healthy options at a gas station.  Solution? Pack your own.

I went back and forth about what to share.  Of course, frozen grapes, trail mix, nuts, whole grain crackers and things like turkey jerky are all great options.  But I decided to share one of my favorite anytime snack recipes. I keep a stash of Ancho Maple Roasted Cashews in the pantry for snacking at home and on the go.  Kinda sweet with a hint of smoky heat, these Ancho Maple Roasted Cashews are a flavorful, protein packed way to squash hunger on the road.  And to top it off, the recipe is very easy.

I used a cookie sheet covered in parchment for easy clean up.  A Silpat® would also work.  You’ll want to use one or the other unless you have a love for pan scrubbing.  I don’t.  In fact, I’d cook way more if it weren’t for the clean up.  But I digress… check out the recipe below.

Marisa Moore

Yields 8

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Ingredients

• 2 cups raw, unsalted cashews
• 1/3 cup pure maple syrup
• Pinch of ancho or chipotle chile powder
• Coarse salt to taste

Instructions

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment or foil.
2. Mix the maple syrup and chile powder in a small bowl.
3. Add the cashews and mix well to coat.
4. Spread the cashews in a single layer onto a covered cookie sheet.
5. Roast the cashews for 5-7 minutes. Stir. Roast for another 5 minutes or until the desired color is reached. Monitor closely to prevent burning.
6. Remove the cashews from the oven. Sprinkle with coarse salt to taste. Allow to cool completely.
7. Store the cashews in an airtight container. I like using a mason jar.

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