A simple nut crunch snack that is SIMPLE (really!) to prepare and totally irresistible. Puffed Brown Rice adds lightness and crunch – a pinch of tumeric and chili flakes adds interest and a touch of heat.
- 1 cup raw cashew pieces, unsalted
- ½ cup roasted, unsalted cashews
- 2 tablespoons raw honey
- 1 tablespoon brown rice syrup
- 1 tablespoon coconut oil, organic
- ⅛ teaspoon sea salt
- ¼ teaspoon tumeric
- ¼ teaspoon hot chili flakes, bruised with your fingertips
- 2 tablespoons unsweetened coconut flakes
- ¾ cup puffed brown rice cereal
- ¼ cup raw sesame seeds
Preheat oven to 325 degrees. Line a rimmed baking pan with parchment paper.
Add the honey, brown rice syrup, coconut oil, salt, turmeric and chili flakes to a two quart, heavy pot (the rest of the ingredients will be added.)
Stir over low heat until all is melted, and remove from heat.
Add the remaining ingredients, and stir well until all the dry ingredients are well coated.
With a rubber spatula, add the cashew cluster mixture to the baking pan.
Using the back of a metal spatula, press into an even, single layer. The mixture should stay together,
not broken apart.
Bake until starting to get golden (will happen sooner around the edges,) about 10 minutes.
Remove from oven, stir up and flatten again with the metal spatula.
Bake until lightly golden all over, about 5 minutes more. This method will create a uniformly golden Cashew Crunch.
Remove from the oven and cool completely. Break apart into large 1 1/2″ pieces and store in a well sealed, clean glass container.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: Just over 4 cups