One of those Facebook memories popped up in my timeline recently, reminding me of a Napa Valley trip I took several years ago. Looking out the window at yet another freak April snowstorm, there was no place I would rather be. If ever there was a time to have a Star Trek type transponder, it was in that moment. I was sick of this never ending Midwest winter with it endless grey afternoons. I was bitter.
A few weeks prior to seeing that post, while emptying containers of random stuff in my kitchen, I found the empty bag of something delicious I picked up on that trip. I thought back. I was sitting at the bar of the Clif Family Winery, enjoying a particularly lovely glass of rosé when a friend slyly slid a bowl of something my way. I glanced down, saw a bowl of nuts and grabbed a handful. Whoa. I took a closer look – cashews and big coconut flakes in some sort of sweet-spicy mixture. It was delicious. I bought a bag and we happily snacked on it throughout the weekend.
I checked their website – they don’t appear to sell that variety anymore, which is a shame. Since an additional purchase wasn’t an option, I took a closer look at that now empty bag. Maybe I could make this. The ingredients didn’t look too complicated: roasted cashews, toasted coconut flakes, organic sunflower oil, organic coconut palm sugar, sea salt, chili pepper flakes, nutmeg, natural vitamin e (antioxidant). For the most part, I had that stuff. So I made a batch.
I started with the ingredients as listed, but didn’t care for the mix so I tweaked it a little and mixed up the spices. In the end, I got pretty close to what I remember – a delicious sweet-spicy snack mix that is nice to have around to nibble. Is it the same? No idea but I think it’s pretty damn close to what I remember.
STRESS THERAPY BAKING FACTOR: GOOD SNACKING. The whole sweet-salty combination can’t be beat. Combine that with savory cashews and chewy-cripsy fat strips of coconut and you’ve got one helluva good mix on your hands. Don’t keep this near the TV – rather dole it out in small bowls, lest you devour the whole batch. I can also vouch that it is outstanding with a glass of wine. Any kind of wine.
nine years ago: Roasted Tomato & Asparagus Quiche
eight years ago: Kentucky Derby Tarts, Homemade Saltines
seven years ago: Homemade Crème Eggs
six years ago: Popovers & Strawberry Butter
five years ago: Scallop Ceviche
four years ago: Guinness Crème Anglaise
three years ago: Flourless Chocolate Cookies
two years ago: Turtleback Cookies
last year: Homemade Crème Fraiche
SWEET & SPICY CASHEWS COCONUT MIX
Makes about 2 cups
If using raw cashews, toast for 5 minutes before continuing. If using salted cashews, cut the salt in half.
1 cups (135g/4 ¾ oz) roasted unsalted cashews (if using salted, cut the salt below in half)
4 ½ teaspoons palm sugar (4g / 1/8oz), grated on a microplane
½ teaspoon medium chile powder
½ teaspoon chile flakes
¼ teaspoon kosher salt
pinch ground nutmeg
1 teaspoon melted coconut oil
1 cup coconut flakes (60g/2oz)
- Preheat oven to 325°F.
- If the cashews are raw rather than roasted, toast on a sheet pan for 5 minutes.
- In a medium bowl, toss the cashews with the palm sugar, chile powder, chile flakes, salt and nutmeg.
- Add the coconut oil and toss well to coat.
- Turn the mixture out onto a sheet pan, spread into a single layer and bake for 8 minutes.
- Remove from the oven, add the coconut chips and stir to combine.
- Bake for another 5 minutes until the coconut is golden brown.
- When cool enough to handle, taste and adjust the salt if needed, quickly while the nuts are still warm.
- Store in an airtight container at room temperature for 2-3 weeks. Best within the first week.
STRESSCAKE 
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