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Okay, okay. I get it. We’ve established my infatuation with cashews. So it shouldn’t come as a shock to you that I’ve got yet another cashew recipe for you. This is a perfect snack, full of fat and nutty flav. Cashew Clusters!
They’re basically a copycat version of a snack I’ve enjoyed for years. I always would chomp on those Costco cashews clusters — they’re so good! And don’t get me wrong. I still think they are great. But they are a tad too sweet for my bod’s liking. So this is my rendition of cashew clusters with a little less of a tendency to spike your sugar!
Look at how beautiful these are! Give them a try!
Cashew Clusters
Ingredients
- 2 cup raw cashews
- 1 ½ cup raw almonds
- 1 cup pumpkin seeds
- ½ cup maple syrup
- 1 tablespoon honey
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350° and line a 9×13" baking sheet or dish with parchment paper.
- Combine all the ingredients in a bowl and coat everything well with the maple and honey.
- Pour the mixture onto the parchment-lined baking sheet and spread everything out so it's an even layer.
- Bake for 30 to 35 minutes, or until the cashews are nice and golden and the maple syrup is a deeper amber color and audibly bubbly.
- Let cool until warm and then cut into squares on the parchment (or bars if you prefer larger portions). The warm temperature allows for an easier time cutting, but it's still not set up so don't pull everything apart quite yet.
- Allow to cool completely and then break apart the squares/bars.
- Store in an airtight container for a couple weeks, or in the fridge to last much longer.
