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Packed with smoky flavor, these roasted cashews will spice up any party! The secret to their exquisite flavor is the honey-based glaze, made with GOYA® Chipotle Peppers in Adobo Sauce, cumin, chili powder and Adobo, with which they are coated before they’re baked. Serve them as a snack or finger food at your next get-together!
Ingredients
¼ cup
GOYA® Honey
2 tsp.
sauce and 1 chipotle pepper, finely chopped (1 tbsp.), from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
½ tsp.
GOYA® Ground Cumin
½ tsp.
chili powder
2 cups
cashews, slightly salted
2 tbsp.
sugar
Directions
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking sheet, and coat with cooking spray.
Step 2
Microwave honey just until fluid, about 15 seconds. Place in medium bowl. Stir in oil, adobo sauce, chipotle pepper, cumin, chili powder and ½ teaspoon Adobo seasoning until combined. Toss in cashews until evenly coated. Spread in single layer on prepared baking sheet.
Step 3
Bake for 10 minutes. Stir nuts, recoating with glaze in pan, and spread in single layer. Bake 5 to 8 minutes more, or until golden brown, watching carefully to prevent over-browning. Stir to coat with any excess glaze in pan, and set on rack to cool for 5 minutes. Separate any nuts that are sticking together using a silicone spatula or two forks.
Step 4
Sprinkle nuts evenly with sugar and remaining ½ teaspoon Adobo seasoning. Toss until evenly coated, and allow to cool completely. Store in an airtight container for up to 1 week.
New from Goya
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