Hello friends. Hello March. For the first time after the cold winter, I feel the approaching spring. I get so much energy from the light mornings and the warm feeling of the sun on my back when I'm walking on the street.
While B is traveling for work, I'm planning to read through food blogs, old cookbooks and magazines with spring food in mind. Sara's post is my first spring favorite. I'm also going to have a few after work drinks with friends. These chili cashews are perfect with a few drinks. A very addictive mix of saltiness and heat from the chili with a hint of sweetness.
- 300 g cashews (not salted or roasted)
- 1 tablespoon olive oil
- 1 tablespoon dark syrup
- 2 teaspoons dried chili flakes
- a generous pinch of salt (such as Maldon)
Heat oil in a large drying pan over medium heat. Add in cashews. Mix in syrup, chili flakes and salt. Toss the nuts around until they are fragrant and start to brown. Transfer in a bowl and serve.