Honey & cinnamon cashews

I can’t take the credit for this. I spent a lovely evening with a foodie friend of mine, & munched my way through an entire bowl of these – then made myself some the next day.
Ever since the attack of tooth decay in our house after making almond milk with skin-on almonds for a few months (nut skins are massively high in phytic acid which binds to minerals such as calcium, iron, zinc& magnesium, pulling them from the body& leaving us deficient), I’m very cautious with nuts. Although they don’t have skins, cashews are still very high in phytic acid – so I slow roast these which helps to destroy it. I also try & reign myself in from eating them all in one go. (Difficult, as they are very moreish.)

Cashew nuts
Sea salt

There are no measurements for this, as it’s so simple & made to taste…

• Spread a single layer of raw cashew nuts on a baking tray & sprinkle with plenty of salt & some cinnamon. (I also like a bit of cayenne pepper) Drizzle with honey, toss & bake at about 80c for a few hours.

• Crank up the temperature to 170c for 10 minutes or until they start to brown.

• Leave to cool then keep in a jar in a secret location.

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