Honey Jeow Glazed Cashews
Asian, Canadian, Laotian
Asian Sauce, Cashews, glazed nuts, gluten-free, glutenfree, hot sauce, Jeow, Jeow Hot Sauce, Laotian Hot Sauce, Nuts, spicy
About 14 oz
Jeow Hot Sauce
Preheat oven to 350F, line cookie sheet with parchment paper.
Spread cashews out evenly on prepared baking sheet. Bake - stirring every 3-4 minutes or so - for about 12 minutes.
In a large bowl, combine sugar and salt. Set aside.
When cashews are almost finished roasting, combine honey, hot sauce, and olive oil in a medium saucepan.
Bring to a boil over medium-high heat, add roasted cashews and stir well to coat completely. Continue to cook, stirring constantly, until all of the liquid has absorbed, 5-6 minutes.
Pour cashews out into the large bowl, gently tossing to coat evenly with the sugar- salt mix.
Spread cashews out evenly on the still-lined baking sheet, separating them well. Allow to cool completely before storing in an airtight container.
Don't worry when they are soft when they first come out of the syrup, they harden as they cool.