Dukkah Cashews

Strudel and I are getting excited!  At the end of this month, we will be meeting up in Sacramento for this year’s International Food Blogger Conference.  The IFBC (not to be confused with the International Fungal Biology Conference) is a weekend of fantastic food and a time for us to talk non-stop!  Also our friend, Erica, from ericaeveryday.com will be joining us!

In honor of our upcoming trip, we thought it would be fun to blog about airplane snacks this month.  My go-to snack when on an airplane is cashews.  I thought I would spice up the plain cashew with dukkah!

 

Dukkah Cashews

 

1/3 c. almond meal

1/4 c. sesame seeds

1 T. ground cumin

1 T. ground coriander

1/2 T. black pepper

1/2 t. Himalayan sea salt

3 T. olive oil

1 lb. cashews

 

Pre-heat the oven to 350 degrees Fahrenheit.

Combine the first six ingredients together and toss to mix.  Then drizzle the olive oil over the dukkah mixture and mix with a spoon until the entire mixture is covered with oil.

Spread the dukkah mixture in a small baking pan and bake at 350 degrees Fahrenheit for 20 minutes, stirring several times during baking.  During the last 5 minutes of baking the dukkah, spread the cashews on a different baking sheet and warm them in the oven.

Once the dukkah is done baking, toss it with the warm nuts together in a large bowl and continue tossing until the mixture coats the nuts.  Once cool, store the nuts in several ziploc bags and you’re ready to fly!

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