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Sweet Smoked Cashew Nibbles - Recipe

  • Crunchy, sweet and spicy flavour.
  • Ideal as an appetiser or snack.
  • Adjust the spice according to taste.
  • Makes around 300g of nibbles.

Ingredients

  Organic Cashew Nuts (1kg) - Sussex WholeFoods
250g of Cashews

  Smoked Paprika 100g, Organic (Sussex Wholefoods)
1 tsp Smoked Paprika

  Cayenne Pepper
¼ tsp Cayenne Pepper

  Onion Powder 50g Hampshire
¼ tsp Onion Powder

  Marigold Engevita Nutritional Yeast Flakes 125g
2 Tbsp Yeast Flakes

  Organic Coconut Sugar (1kg) - Sussex WholeFoods
2 Tbsp Coconut Sugar

  Buckwud Canadian Maple Syrup 250g (Rowse)
4 Tbsp Maple Syrup

  Sesame Seeds, Whole 1kg (Healthy Supplies)
1-2 Tbsp Natural Sesame Seeds

  Italian Extra Virgin Olive Oil, Organic 500ml (Biona)
4 Tbsp Olive Oil + a little extra for greasing the baking tray.

  Profusion Himalayan Rose Pink Salt - fine 500g
1-2 pinches salt (optional)

Method

  1. Pre-heat the oven to 170°c Fan/190°c/Gas Mark 5. Lightly grease a non-stick baking tray with a little Olive or Rapeseed Oil.
  2. In a small mixing bowl add the smoked paprika, cayenne pepper, onion powder, coconut sugar and yeast flakes. Stir then add a pinch or two of salt if you wish.
  3. Now mix in the maple syrup and olive oil. Combine thoroughly into a slightly runny paste. Put the cashew nuts in a separate mixing bowl (or if you are in a hurry, directly into the baking tray) and pour over the smoky syrup mixture.
  4. Coat the cashews well in the seasoning and then transfer to the baking tray (if you haven't already prepared them directly in the tray).
  5. Sprinkle over the sesame seeds and stir a little. Place in the centre of the oven for 15-20 minutes or until a rich brown colour. Stir half way through.
  6. Allow to cool before eating and/or transferring into an airtight container. The nibbles should stay fresh and crunchy for several weeks if stored in an airtight container.


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