Good morning! I have a delicious recipe for you all that is perfect for summer! I have been craving salads recently which is so unusual for me.  But not just any salad—salads piled high with all the toppings.  I am pretty sure my salads are about 75% toppings most often!

I created these spicy, crunch roasted cashews to serve a top my thai chicken chop salad—recipe coming tomorrow so stay tuned! They totally make the salad so I highly recommend making them now, maybe even a double batch!

Now, I totally need some more inspiration for summer salad recipes or just any summer recipe to create for you all, so do me a favor and leave your requests in the comments below!

Spicy, Crunchy Roasted Cashews

• 1 1/2 cup whole raw cashews or raw cashew pieces
• 1 tbsp raw honey
• 1 tbsp extra virgin olive oil
• 1 tsp coconut aminos
• 1/2 tsp Celtic sea salt
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper

Directions

• Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
• Add all ingredients to a bowl and mix together so that the cashews are completely coated.
• Spread the nuts out in a thin layer on the parchment paper, making sure to drizzle on any excess sauce from the bowl (thats the best part!).
• Bake for 20-25 minutes or until golden brown.*
• Remove from the oven and allow to cool for 20 minutes before breaking into small chunks.
• Serve as a topping to any salad or as an appetizer or snack! Store extras in a glass container in the refrigerator.

*Nuts can burn easily so I recommend watching them at the end. If you are using cashew pieces your cooking time will be closer to 18-22 minutes.