Smoky Chipotle Cashews Roasted on the Grill

Smoky Chipotle Cashews Roasted on the Grill


If you’re as much a fan of Wahaca Mezcala
as I am it’s smokiness, it’s rustic qualities, then you might want to think about a snack
that has some of those same qualities. I’m going to show you how to make some smoky spicy
cashews and we’re actually going to use the grill to cook them. So I’m going to start
off with three cups of cashews these are the un-roasted cashews. Now for flavorings we’re
gonna mix together some olive oil, a couple of tablespoons, a little honey, this will
add beautiful sweetness, a teaspoon of salt, and then I’m going to add some smoky chipotle
chili. Now this is the dried, powdered chipotle. And then the final flavorings are going to
be allspice and black pepper. So much more flavor will go into your dish than if you
use spices that are pre-ground. Now mix all of that together, and I’m going to scrape
it in on top of the cashews. Then this gets mixed together to coat those nuts nicely.
And now let me show you how you can toast these on the grill. Ok so now I’ve set up
the grill for indirect cooking which means that in the center part of this grill I have
a kind of medium hot fire. Now the set up I’m going to use for toasting the nuts is
either a heavy duty rimmed baking sheet, or you could use one of the perforated grill
pans which I like to use a lot on the grill. Then you either need to put a piece of parchment
paper in there or what’s actually the best thing to use, is a silicone baking mat. This
was one made especially for the grill. I’ve got a few twigs that I collected from around
the yard, and I’m going to lay those in here over the charcoal so they’ll give some smoke
to this. Adding a whole lot more flavor. And then all of the coated nuts will just go right
out on to the baking mat. Spread those out, into a single layer, this is important. Now
you’ll want to go in and stir them around every few minutes just to make sure that they’re
toasting really evenly. And then after, well, anywhere from say 10 to 20 minutes depending
on how hot your fire is, they should be beautifully toasty looking. Once they have cooled off,
you’re in for a beautiful, smoky, spicy treat.

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