I’m writing this in our hotel room while nursing a small hangover after a night out with friends in Munich, which included ridiculously large mugs of beer, delicious Bavarian food, and a downpour of rain that soaked us to the bone and had us laughing our heads off. It was one of those experiences that will live forever in the memory bank; “remember that time we got caught in a downpour in Munich? Thank God I wasn’t wearing a white t-shirt!”
Despite a hangover and full-body tiredness that comes only after a night we had I have a strong desire to tell you about these sweet and smokey cashews. It makes sense considering the large amounts of Weissbier we’ve been drinking and I’ve thought several times since arriving in Munich how nice it would be to have a big bowl of these sweet and smokey cashews to nibble on. They really are the perfect beer companion.
These nuts came to be because of a supporting role they’re playing in a recipe I’ll share later this week, but after making them I thought they deserved a starring role in a post. They are a great cocktail hour snacky-treat and take all of five minutes to make with items you probably already have on hand.
Smoked paprika brings the strong smokey flavor while a little honey adds some sweetness. A small amount of red pepper adds just the right amount of heat. I added some garlic powder and cumin to round it all out, but you should know this recipe is flexible and forgiving. Chili powder would work in place of the smoked paprika if you’re not into smokey and prefer a spicier bite, so try it out if that’s your thing.
It’s our last day in Munich and there’s still lot of
beer to drink sites to see, so it’s time to sign off, but stay tuned for sweet and smokey cashews part two coming up later this week!
No cocktail hour is complete without a tasty snack and these sweet and smokey cashews fit the bill. They come together in a snap!
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper flakes
- 1 cup salted cashews
- Mix the first six ingredients together in a small bowl. Add the cashews and toss them around to fully coat them in the spice mixture.
- Heat a medium sized non-stick pan over medium to medium low heat. Add the cashews and heat them just until the spices become fragrent. Remove them from the heat and spread them in an even layer on some parchment paper. Once cooled you can store them in a resealable bag.
I used cashews that were already salted, so if you use non-salted you will want to add some salt to the spice mixture. Start with 1/2 a teaspoon – you can always salt them more after you remove them from the pan.[br]Be very careful when heating the cashews in the pan because the spice will burn easily. Don’t worry if you get a few black spots – it’s just more flavor – but be careful not to take them too far.[br]The honey will be a little sticky after you remove them from the heat, so be sure to spread them out so they don’t get all clumped together.