The ONLY Snack You Need This Holiday Weekend

H Embed-RecoveredPhoto: Courtesy of Joy the Baker.
Have I told you about the time I drove from Los Angeles to Seattle with a strawberry cheesecake as a road snack? Not the most practical of options.
On the scale of really good to really bad ideas, this one was really bad.
To be fair, the cheesecake was a gift. A road trip gift? While that hardly makes any sense, I’m not one to turn down a gift or a cheesecake.
This time as I travel, I’m bringing along much more reasonable snacks: roasted nuts, cheesy crackers, and popcorn.
Related: Homemade Cheesy Crackers The cashews, especially, are positively perfect as a road snack. Sweet, crunchy, salty, with just a touch of spice, I like 'em best when they stick together in roasted honey and nut clusters. Happy snacking to us both!
Honey And Mustard Roasted Cashews
1 1/2 cups raw cashews
2 tbsp honey
1 tbsp olive oil
1 1/2 tsp ground yellow mustard seed
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes
1. Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment or silicone baking mat.
2. In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.
3. Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.
4. Remove from oven. Toss to coat and loosen from the pat. Allow to cool before enjoying. Store in an airtight container at room temperature.

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