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Sweet & Smokey Cashews
Smoked foods are one of my favorite treats, and now it's even easier for me to create those recipes indoors and without a huge smoker. Cameron's Stovetop Smoker brings smoking food indoors. If it's too cold or rainy outside, I can still enjoy smoked chicken thighs or even campfire smoked salsa and guac in the convenience of my own indoor kitchen. Cameron's smoker won't set off any smoke detectors inside and it will make the kitchen smell like a down-south BBQ joint that makes your mouth water.
Smoked cashews are one of my signature appetizers that will be sure to wow your taste buds when you try them. They're sweet, smoky, crunchy, and rich and has been a crowd pleaser at all the dinner parties I've ever done.
Makes: 6-10 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
12 oz Roasted & Salted Cashews
2 Tsp Agave Nectar
1/2 Cup Coconut Sugar
Load the Camerons Stovetop Smoker with 1.5 Tbsp of a light smoking wood such as maple, pecan, or cherry wood. Place the wire rack into the pan, then place the metal drip tray over the rack.
Add cashews to the drip tray and spread out into an even layer. Slide the lid on and set stove to medium heat. After around 5 minutes, you should see a small stream of smoke coming from the sides. Let cashews smoke for 10 minutes then remove from heat and rest for 5 minutes to continue to infuse.
Pour cashews into a large bowl. Drizzle with agave nectar and toss to coat. Sprinkle over coconut sugar and toss to coat. Lay out the cashews on parchment paper and sprinkle with additional sugar if desired. Let dry overnight (if you have the patience) and enjoy!
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.