These are dangerously addictive, but also rich enough that a handful usually satisfies. A jar full also makes for a good gift. Be sure to let them cool completely before storing as they can get soggy.
Ingredients
2 Tbl. butter
3 Tbl. honey
2 Tbl. brown sugar
1 tsp. tomato paste
2 tsp. tamarind seasoning mix, or 1-1/2 tsp. tamarind paste if you can find it
1 pound roasted, unsalted whole cashews
1 cup unsweetened coconut flakes
1 Tbl. graham marsala
1 tsp. kosher salt, plus more for sprinkling
Chopped fresh mint (optional)
Instructions
Preheat the oven to 300 degrees
In a saucepan over medium heat, melt the butter then stir in the honey, brown sugar, tomato paste and tamarind seasoning and cook until the sugar is dissolved.
Put cashews and coconut flakes in a large bowl. Pour the butter mixture into the bowl and toss until the nuts are well coated.
Line a baking sheet with parchment paper. Pour the nut mixture onto the sheet and spread evenly.
Bake for about 25 minutes, tossing the nuts occasionally, until they are lightly toasted and starting to caramelize. They'll get crispy once out of the oven and cooled. They burn easily, so you want to remove them before they look dark brown.
Remove from oven and sprinkle with more salt. Let cool completely, then break up the clumps that have formed and they're ready to serve. Optional: toss in some chopped fresh mint.
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