Ingredients (use vegan versions):
- raw cashews (amount varies depending on how much you want)
- vegan maple syrup (around 1/4 cup, but it depends on how much you're making)
- ground cinnamon (to taste)
- 1 tablespoon non-hydrogenated vegan margarine
- a pinch of salt
- Pam, or another vegan non-stick spray
Directions:
First, roast the cashews on a cookie
tray at 350 degrees Fahrenheit, for
about 15 minutes, or until golden
brown. Test one of the nuts if you're
not sure.
While you're roasting the nuts, mix
the maple syrup, cinnamon,
margarine, and salt in a
microwave-safe cup or bowl.
Microwave the mixture until it boils,
which should be around a minute.
When the nuts are ready, take them
out of the oven and pour them into
the bowl containing the syrup
mixture. Mix them around until they're
moderately coated with syrup. (The
syrup might not stick completely, but
that's okay; you can sprinkle some
on the nuts once you put them back
on the pan.) At this point, you'll need
to spray the tray with the non-stick
spray. Pour the nuts back onto the
tray. It's a good idea to spoon them
back on the tray, as there may be
leftover syrup in the bottom of the
bowl, and you don't want that to end
up in a pile on the tray.
Continue roasting the nuts for 15
minutes more. You can turn the
temperature down to 300 or 325
degrees at this point. Be sure to
check them every once and a while- I
use a toaster oven for this, and your
cooking time may vary.
Remove the tray from the oven and
place on a cooling rack. Wait for the
nuts to cool and the syrup to harden,
and then remove them with a
spatula. Eat and enjoy! :3
Preparation time: ~25-30 mins.
Serves:
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