Sweet and Smokey Cashews

I’m writing this in our hotel room while nursing a small hangover after a night out with friends in Munich, which included ridiculously large mugs of beer, delicious Bavarian food, and a downpour of rain that soaked us to the bone and had us laughing our heads off. It was one of those experiences that will live forever in the memory bank; “remember that time we got caught in a downpour in Munich? Thank God I wasn’t wearing a white t-shirt!”

Despite a hangover and full-body tiredness that comes only after a night we had I have a strong desire to tell you about these sweet and smokey cashews. It makes sense considering the large amounts of Weissbier we’ve been drinking and I’ve thought several times since arriving in Munich how nice it would be to have a big bowl of these sweet and smokey cashews to nibble on. They really are the perfect beer companion.

These nuts came to be because of a supporting role they’re playing in a recipe I’ll share later this week, but after making them I thought they deserved a starring role in a post. They are a great cocktail hour snacky-treat and take all of five minutes to make with items you probably already have on hand.

Smoked paprika brings the strong smokey flavor while a little honey adds some sweetness. A small amount of red pepper adds just the right amount of heat. I added some garlic powder and cumin to round it all out, but you should know this recipe is flexible and forgiving. Chili powder would work in place of the smoked paprika if you’re not into smokey and prefer a spicier bite, so try it out if that’s your thing.

It’s our last day in Munich and there’s still lot of beer to drink sites to see, so it’s time to sign off, but stay tuned for sweet and smokey cashews part two coming up later this week!

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