- 2 cups raw cashews
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- 2 tsp. fine sea salt
- 1 tbsp. extra vigin olive oil
1. In a 3-1/2 qt. crock pot, combine cashews, chili powder, cayenne and cinnamon. Stir to combine thoroughly, Cover and cook on high for 1.5 hours, stirring every 30 minutes, until nuts are toasted.
2. In small bowl, combune sea salt and olive oil. Add to nuts in slow cooker and stir thoroughly to combine, Transfer mixture to serving bowl and serve hot or allow to cool.
VARIATION: Substitute 1 tbsp. butter for olive oil and add 2 tbsp. brown sugar.