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.
- 2 cups raw unsalted cashews
- 1/3 cup pure maple syrup
- Pinch of ancho or chipotle chile powder
- Coarse salt to taste
- Preheat the oven to 350 degrees and line a cookie sheet with parchment or foil.
- Mix the maple syrup and chile powder in a small bowl.
- Add the cashews and mix well to coat.
- Spread the cashews in a single layer onto a covered cookie sheet.
- 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.
- Remove the cashews from the oven. Sprinkle with coarse salt to taste. Allow to cool completely.
- Store the cashews in an airtight container. I like using a mason jar.
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