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These are scrumptiously irresistible!! Enjoy snacking while packing and make sure to leave enough for those you love! A freilechen Purim!
Yields 1 pound (450 grams) coated cashews
1 cup sugar
2 teaspoons Gefen Cinnamon
1/8 teaspoon Haddar Salt
6 tablespoons parve milk (I used almond milk)
1 teaspoon vanilla extract
1 pound (450 grams) dry roasted cashews
cayenne pepper, for sprinkling (optional)
1 and 1/2 ounces (40 grams) baking chocolate
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium-sized pot, combine the sugar, cinnamon, salt, and parve milk. Bring to a boil, and simmer for about eight 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 three to four minutes, until no longer sticky. Remove from oven and allow to cool.
Place chocolate into a plastic bag, seal, and immerse in boiling water to melt. Snip the end off the bag and drizzle melted chocolate over cashews. Allow to harden and store in an airtight container.
Styling and photography by Sina Mizrahi
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