Lip-Smackin’ Creole-Style Mustard-Roasted Cashews – by Greg Thilmont of www.eatinganddining.com

July

4

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    This irresistible and surprisingly easy party snack takes it down South with a Wood River Valley condiment flair.

    This irresistible and surprisingly easy party snack takes it down South with a Wood River Valley condiment flair.

    Just whisk in a bowl a 7.5 ounce jar of Sun Valley Sweet-Spicy mustard, a few tablespoons of Creole seasoning mix [your own blend or a store-bought preparation], 2 tablespoons of olive oil and a few serious dashes of the red pepper sauce of your choice – Tabasco, Crystal or other.

    Pour 1.5 pound of cashews in a sturdy gallon-sized freezer bag. Drizzle the spicy mustard sauce over the cashews. Mix and shake the bag until all the cashews are coated with the sauce.

    In an oven pre-heated to 275 degrees F., spoon the mustard-coated mix over a non-stick flat surface, such as a cookie tray with parchment paper. Level the cashews as thin as possible on the tray. Also, place the tray on a high rack level.

    Let the mustard-coated cashew mix dry for 25-30 minutes. Keep an eye on the process due to differing oven temps.

    When the mustard coating on the cashews has mostly dried and started to caramelize, turn off the oven. Let the cashew mix dry further until the oven cools.

    When the Creole-style mustard-coated cashews are cooled, remove from the oven. Break the mixture up where it is brickle-like.

    Serve in a shared bowl with cold beverages such as lagers or mojitos. Enjoy!

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