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Nom Nom Nom.

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                                                                  These nuts, with their balance of salty and sweet, are the perfect accompaniment to your next cocktail. Game plan: The cashews will last 1 week stored in an airtight container at room temperature. This recipe was featured as part of our Bring Happy Hour Home menu, our Bar Snacks photo gallery, and our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup raw cashews
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
                                                                  • In a large bowl, toss cashews with oil until well coated; set aside.
                                                                  • Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat.
                                                                  • Transfer nuts to the prepared baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
                                                                  • Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet and break up any large pieces before serving.
                                                                  Yields: 5cups
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