Sugar ’n Spice Cinnamon Cashews

Styling and photography by Sina Mizrahi

These are scrumptiously irresistible!! Enjoy snacking while packing and make sure to leave enough for those you love! A freilechen Purim!

YIELDS 1 LB (450 G) COATED CASHEWS

• 1 cup sugar
• 2 tsp cinnamon
• ⅛ tsp salt
• 6 Tbsp pareve milk (I used almond milk)
• 1 tsp vanilla extract
• 1 lb (450 g) dry roasted cashews
• cayenne pepper, for sprinkling (optional)
• 1½ oz (40 g) baking chocolate

Preheat oven to 350°F (175°C).

In a medium-sized pot, combine the sugar, cinnamon, salt, and pareve milk. Bring to a boil, and simmer for about 8 minutes, until the mixture turns a deep caramel color. Remove from heat and stir in vanilla extract.

Add the cashews into the pot and mix to coat. Immediately turn out onto a parchment-lined baking pan and sprinkle with cayenne pepper, if desired.

Separate nuts with a fork and place in oven for about 3–4 minutes, until no longer sticky. Remove from oven and allow to cool.