Moroccan Spiced Cashews

I love to entertain. And when I entertain, I tend to go full-blown. Like, bread from scratch. Homemade hummus and crackers. And, of course, desserts like cookies, cakes and pie.

So last week we had a friend stop in for dinner and I made a delicious Moroccan-inspired dinner complete with braised chicken with vegetables in a cinnamon-tomato-cumin sauce and jeweled rice studded with dried apricots and dates.

But to start off, I went with these amazing Moroccan spiced and roasted cashews. They are like heaven. And really easy.

And you can make a gigantic batch and have them for weeks and weeks.

I dare you to try them for your next party. Perhaps this Sunday when you dress up in your 60's headband and shift dress for watching Mad Men. Add a martini. Some chip n' dip. Go for it, it's totally mad.

Recipe after the jump! Moroccan Spiced Cashews

Adapted from here. Makes one pound of finished nuts.

  • One pound raw cashews
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Spice mix (recipe below)

Spice Mix

  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes (or ground chili)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger

Preheat oven to 350 F.

On a baking sheet, lay our your raw cashews in a single layer and bake for 8-10 minutes, until lightly toasted. They will do their final round of toasting once coated in the spice mix.

Next, begin by mixing together your spice mix. This recipe makes extra - and it keeps! - so store it in an extra spice jar or other sealed container and use on chicken, kabobs or any vegetable dish that needs a little kick.

In a small pot, melt honey together with spice mixture. Barely keep on heat as it melts, then remove to the counter to cool slightly.

Remove nuts from oven after 8-10 minutes and place in a large bowl. Coat with the honey mixture evenly, then pour the nuts back onto the sheet pan.

Bake for 10 minutes, then toss and rotate pan if needed. Bake for another 10, check and toss again. And finally a third 10, for a total of 30 minutes.

Remove from oven and let cool for 2-3 minutes. In another large bowl, combine brown sugar and salt, then pour in roasted nuts for their final flurry of sugar wonder!

Toss to coat evenly and move to a serving dish. Excellent warm.