Sunday with Joy: Spicy Honey Mustard Roasted Cashews

by Rachel | Studio Cuisine on September 23, 2012

Finally, another Joy the Baker recipe!

I apologize for lack of Sundays with Joy posts the past couple weeks. Between starting a new job, taking four graduate school classes, and trying to have something resembling a social life, weekend blogging (and blogging in general) has fallen by the wayside. I miss getting in the kitchen and testing recipes as often as I was, and most importantly, I missed cooking from the Joy the Baker Cookbook!

I picked a great week to get back on track with these posts, because this recipe was quite possibly my favorite thus far! Yes, a batch of cashews won me over. I know you’re probably shocked, when decadent desserts like these s’mores brownies and this zucchini cream cheese pound cake have graced these pages. But what can I say? Nuts are my weakness. I put my own spicy spin on them by adding red pepper flakes, and in true Rachel fashion, I cut the batch down by (almost) half.

I only wish I made more, because I can’t stop eating this cashews! Seriously to.die.for.

Spicy Honey Mustard Roasted Cashews

Recipe Type: Snack
Author: Rachel
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 1/3 cups raw unsalted cashews
  • 2 tbsp honey
  • 1/2 tbsp extra virgin olive oil
  • 1 1/2 tsp ground dry mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  1. Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.
  2. In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. Toss cashews into mixture and stir until all of the cashews are coated.
  3. Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time.
  4. Remove from oven, let cool, and consume!
Serving size: 1/4 cup Calories: 210 Fat: 15.5 g Saturated fat: 3.0 g Carbohydrates: 16.1 g Sugar: 7.4 g Protein: 4.9 g

To find out more about Sundays with Joy, click here.

The original version of this recipe can be found in the Joy the Baker Cookbook: 100 Simple and Comforting Recipes. As a disclaimer, I am in no way affiliated with Joy the Baker or the publishers of the Joy the Baker Cookbook. All opinions are 100% my own.

Check out the rest of this week’s variations on this recipe over at Bakeaholic Mama! Also, don’t miss the recipes I didn’t get a chance to make. This “man-bait” apple crisp and these baked chili cheese fries are drool-worthy!

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