1pound(approximately 3 cups) whole cashews (raw preferred, roasted also work)
1/2cupcoconut sugar(Trader Joe's has it for a great price!)
2" ginger root, finely grated with a microplane or very finely diced
Heat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a small saucepan, combine coconut sugar, sriracha and ginger root. Over medium heat, cook until sugar has melted. Stir frequently. This takes about 5 to 7 minutes. It is challenging to tell when coconut sugar has melted, especially after combining with sriracha. It is ok if you heat this mixture to the point that it bubbles just a little.
Place cashews in a medium mixing bowl. Pour hot sugar mixture over the cashews and stir well to combine. Add in sesame seeds (optional) and stir again to combine.
Pour out onto parchment lined baked sheet. Place in oven. Roast the nuts for 18-20 minutes. Stir every 5 minutes.
Remove from oven and allow to cool. After nuts are cool to the touch, you may choose to break them up a bit or leave them in clusters. Store in an airtight container or place in a jar for a gift!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.