CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 32

W W W. C R A F T BY U M H . C O M SESAME CASHEWS Makes 2 cups Sometimes, I spoil my dinner on apéritif snacks because I’m an adult and I can. But if I spoil, I want to spoil well. And these cashews—with which I first happily ruined my appetite at the Castelbrac hotel in Dinard, Brittany—are the best. Shovel them down on their own, with yogurt, near some cheese, or as I did, with a Lillet Rouge + Tonic (page 96). 2 cups raw cashews 2 teaspoons coconut oil, melted 2 tablespoons light, runny honey (such as acacia) ½ teaspoon fine sea salt, plus more to finish ¼ teaspoon smoked paprika Pinch of cayenne pepper ¼ cup black or white sesame seeds Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a medium bowl, toss together the cashews and melted oil. Spread the cashews evenly over the prepared baking sheet and bake until the nuts are lightly toasted, 8 to 10 minutes. While the cashews bake, in the same bowl, stir together the honey, salt, paprika, and cayenne. As soon as the cashews are toasted, carefully add them to the honey mixture and stir to coat. Mix in the sesame seeds. Spread evenly over the bak- ing sheet and bake for another 8 to 10 minutes, until golden and fragrant. Sprinkle with additional salt and set aside to cool completely. Reprinted from Apéritif: Cocktail Hour the French Way. Copyright © 2018 by Rebekah Peppler. Photographs by Joann Pai. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. PHOTOGRAPHY: Joann Pai © Hundred-to-One LLC 2018. All rights reserved.