Caramelized Honey Roasted Cashews Food

HONEY ROASTED CASHEWS

Steps:

• Preheat oven to 180.C.
• Line a baking tray with non-stick baking paper.
• Combine last 4 ingredients and pour over cashews, toss to coat.
• Spread the cashew mixture over the lined tray and bake for 8-10 mins, stirring once, or until golden.
• Set aside to cool & store in an airtight container.

CARAMELIZED HONEY ROASTED CASHEWS

Steps:

• Set oven to 350 degrees.
• In a heavy skillet over low heat, add in honey stir until warmed.
• Add in nuts and salt; toss thoroughly.
• Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.
• Allow to cool then store in an airtight container.

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cashews on a baking sheet.
• Bake in the preheated oven until warmed through, about 10 minutes.
• Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
• Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool and store in an airtight container.

CARAMELIZED CASHEWS WITH CAYENNE

Steps:

• Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
• Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

CARAMELIZED-HONEY NUT AND SEED TART

Steps:

• Crust:
• Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
• Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
• Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
• Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
• Do Ahead
• Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
• Filling and assembly:
• Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
• Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
• Do Ahead
• Tart can be made 1 day ahead. Store tightly wrapped at room temperature.