These cashews are simple to make and can be sprinkled over ice cream sundaes. Be sure to keep them in an airtight container at room temperature to keep them as crisp as possible.

　　

Ingredients

makes 1 cup (200 g)

　　2 1/2 tablespoons good-flavored honey

　　Big pinch of coarse salt

　　1 cup (150 g) whole cashews, lightly toasted (see page 13)

　　

Step 1

Very lightly grease a baking sheet with vegetable oil, or line it with a silicone baking mat.

　　

Step 2

Heat the honey and salt in a 10-inch (25-cm) skillet, preferably nonstick. Once the honey starts to bubble, mix in the cashews. Cook over moderate heat, stirring frequently, for 3 to 3 1/2 minutes, until the cashews are thickly glazed with the honey (take care not to let them burn).

　　

Step 3

Tip the cashews onto the prepared baking sheet and gently stir the nuts as they cool, scraping up the excess honey that collects beneath them on the baking sheet and basting the cashews with it for about 30 seconds. Let cool completely.

　　

Step 4

Once cool, break the clumps of cashews apart and immediately store in an airtight container.

　　

Storage

Step 5

Store in an airtight container at room temperature. Serve the same day.

　　The Perfect Scoop