Sounds kind of crazy, right? But we have seen other sweets with chili before. This may not be for everyone, but I'm going to throw it at you anyway. Truth be told, it's a little more work, and cashews aren't cheap, so if you're not committed to this recipe I'll understand.
Part 1: Cashew Krokant
Ingredients
1 2/3 cups chopped Cashews (finely hacked, not pulverized!)
1/3 cup butter
1/4 tsp sea salt
2 tbsp. raw brown sugar
1/16 tsp cayenne pepper (more if you wish)
1 tbsp. honey
1. In a metal skillet on a low heat, lightly brown the cashews in butter and salt. Stir constantly to avoid burning.
2. When cashews are lightly browned, add brown sugar and cayenne pepper, continue to stir until cashews are browned (Not burnt and not blackened).
3. Add honey and stir until mixed through. remove from heat and let cool.
Part 2: Chili Cashew Cookies
Ingredients:
1 1/2 cup all-purpose flour
1/2 tsp baking soda
2/3 cup butter (softened)
1 cup raw brown sugar
1 tsp honey
1/2 tsp vanilla extract
1 egg
1 1/2 cup Cashew Krokant (See above)
1. Pre-heat oven to 325°F. In a bowl mix flour and baking soda and set aside.
2. In a second mixing bowl, beat softened butter, brown sugar, honey, and vanilla extract at a low speed until fluffy. Add egg and beat until mixed.
3. Beat flour mixture into the butter mixture until combined.
Stir in Krokant with a wooden spoon.
4. Cover dough and chill in refrigerator for 2 hours.
5. Roll dough in 1 inch balls and flatten, place on ungreased cookie sheet 2 inches apart. Bake for about 10 - 12 minutes, or until golden brown.
tip1: remaining krokant stored in an air-tight container for up to a week and can be used as to topping for chocolate ice cream, for example.
tip2: If this recipe is too mild for you, add chili flakes to the dough for the wild effect ;)
Enjoy!
Be sure to recommend!
