This week our test it out Tuesday recipe is one I have slightly adapted from none other than the incredible Joy the Baker. I was fortunate enough to be gifted with her wonderful cookbook for mothers day last year and I just love, love, love it! Sadly with all the moving we have done in the last 6 months I may have misplaced it but rest assured it has been found, dusted off and is ready to be put to work. You have be warned . . .

So I have a confession to make . . . sometimes I can be a leeeeetle mean when I’m hungry.

Well Im not really sure mean is the right way to describe it. It’s not so much what I say but how I say things. Maybe cranky would be a better way to describe it . . . either way it’s so not cool and I if you have ever been on the receiving end of this behaviour I am truly sorry.

Thankfully I have come to acknowledge (admit?!)  this nasty little situation and do my best to keep my hungry cranky lady in check with making sure I have a constant supply of snack on hand at all times.

Nothing fancy, you know the usual – fruit or nuts mostly. But sometimes those things get boring and I want something a little more . . . fancy.

I know, I know I just said nothing fancy but hey . . . a girls allowed to mix things up once in a while isn’t she? Of course she is. Don’t make me set hungry cranky lady on you!!! Just kidding . . . or am I?! No really I am.

Here is a perfect little snack to keep your inner hungry cranky lady in check.

Oven roasted, lightly salted, buttery cashews coated in a sticky, sweet honey mustard glaze is where we are at today people. Simple to whip up, perfect for snacking or taking to parties (←yes parties of one totally count) and finger licking goooooood.

Just mix up a simple honey mustard glaze, toss those cashews around to get good and coated and you are on your way. The hardest part about making these incredibly addicting cashews is waiting for them to cool down so you can eat them without burning your mouth. Not that I would know anything about that . . .

Oh and if you do make these cashews (which you totally will if you know what’s good for you), I strongly suggest that you toss some into a big ol’ bowl full of mixed leaf salad and this incredible steak. Life changing.

Doooooooooo it! You know you want to

Oven Roasted Honey Mustard Cashews

Slightly adapted from Joy The Baker’s Cookbook
Makes just over 2 cups of golden, delicious, salty, sticky, sweet  addicting cashews

Ingredients –

2 cups cashews (I used raw but you could use roasted if you like)

1 heaping teaspoon of wholegrain, seeded mustard

1/8 cup of honey

1 teaspoon of hot water

a generous pinch of salt flakes

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a baking tray with parchment paper, set aside.

3 – Place cashews in a large bowl and set aside.

4 – In a small bowl or jug combine honey, mustard and water then stir to combine.

5 – Pour honey mustard mixture over your cashews and stir well. You want to make sure ever single cashew is coated with some of that delicious, golden honey mustard dressing.

6 – Pour coated cashews onto your prepared baking sheet and spread into a single layer.

7 – Bake for 10-15 mins, stirring once or twice.

8 – Allow to cool completely on the baking tray.

9 – Once cooled devour instantly or transfer to an airtight container. Cashews will keep well in an airtight container for up to 1 week, if they last that long.

Enjoy xo

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Question of the day –

What snacks do you keep on hand to keep your cranky hungry inner self at bay?