Honeyed Cashews With Kosher Salt Food

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

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.

HONEYED CASHEWS WITH KOSHER SALT

Steps:

• 1. Heat the oven to 350°F and arrange a rack in the middle. 2. In a large bowl, toss cashews with vegetable oil until well coated; set aside. 3. Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat. 4. Transfer nuts to a baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes. 5. Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet, and break up any large pieces before serving.

HONEYED CASHEWS WITH KOSHER SALT

Steps:

• Heat the oven to 350°F.
• In a large bowl, toss cashews with vegetable oil until well coated; set aside.
• Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
• Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
• Drizzle over cashews and stir to coat.
• Transfer nuts to a baking sheet and spread in a single layer.
• Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
• Sprinkle salt over nuts and stir to coat.
• Let cool completely on the baking sheet, and break up any large pieces before serving.

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.