Masala Cocktail Nuts with Honey

A little while ago we posted a recipe for spiced honey-roasted nuts to use on salads and for snacking. We recently found this recipe in the New York Times for a spiced up version of cocktail nuts, and thought that our Organic Wilelaiki Honey would be perfect (we used a bit less sugar and a bit more honey than the original recipe called for). The recipe is reproduced below – happy snacking!

Tamarind Spiced Cocktail Nuts with Organic Wilelaiki Honey and Mint

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup organic Wilelaiki honey
• 1 tbsp sugar
• 1 tsp tomato paste
• 1 1/2 tsp tamarind paste
• 1 pound roasted unsalted cashews
• 1 cup unsweetened flaked coconut
• large pinch of cayenne
• 1 tbsp ground garam masala
• 2 tsp salt (or to taste)
• chopped fresh mint (for serving)

Directions:

1. Heat the oven to 300°F and line a baking tray with foil or parchment.
2. In a medium pot, melt butter, honey, sugar, tomato paste, and tamarind until well mixed. Add cashews, coconut, garam masala, cayenne, and salt. Toss until well coated. Spread on a baking sheet
3. Bake for about 25 minutes, stirring occasionally, until the mixture is toasted and beginning to caramelize. Sprinkle the nuts lightly with salt and let cool completely.
4. When completely cool, break nuts apart and sprinkle with mint, then serve (only sprinkle mint on as much as you will serve immediately – without the mint these will keep in an airtight container for up to 2 weeks).