Honey Sesame Ginger Roasted Cashews and Almonds

Honey Sesame Ginger Roasted Cashews and Almonds

I’ve got Purim on the brain right now. My schedule is off and I have been procrastinating on everything, but Purim is one of my favorite holidays. I want to make it special. Ever since I was a kid, I loved the whole process of giving Mishloach Manot. As a kid, it meant driving around the neighborhood with my parents and running in to houses to hand off the goodies to our dear friends. I now have a more active role though. I love to get creative with what we put in our little packages. I always try to include something homemade and something somewhat useful.

My parents recently mentioned a dinner that they made some candied nuts. My mother went on about how easy and tasty they were. I thought back to some honey sesame cashews that I used to buy from Trader Joe’s. They were so good. Unfortunately, they aren’t kosher. I set out to make my own – with a few adaptations on flavor. These were very tasty and came together pretty easily!

Honey Sesame Ginger Roasted Cashews and Almonds


2 cups raw cashews
2 cups raw almonds
1/2 cup sesame seeds
2 tbsp. coconut oil
4 tbsp. honey
1 tsp. cinnamon
1/2 cup crystallized ginger, chopped finely
4 tbsp. brown sugar
1/2 tbsp. water
1 tsp. salt


Preheat the oven to 300.

Spread out the cashews and almonds on a baking sheet and toast in oven for around 15 minutes. Check on the nuts at around 10 minutes to see if they are beginning to brown. Do not let them burn.

Honey Sesame Ginger Roasted Cashews and Almonds

Spread the sesame seeds on a small baking sheet and toast in oven for 10 minutes. Again, keep an eye on these as well so that they don’t burn.

Transfer the nuts to a large mixing bowl.

In a small saucepan, melt together the coconut oil, honey, cinnamon, ginger, brown sugar, water and salt. Heat it on medium until the entire mixture is melted.

Honey Sesame Ginger Roasted Cashews and Almonds

Pour the mixture over the nuts and stir well until everything is well coated.

Honey Sesame Ginger Roasted Cashews and Almonds

Mix in the sesame seeds. Stir well.

Transfer the entire mixture to a parchment covered baking sheet. Spread out mixture well so everything is in a single layer.

Honey Sesame Ginger Roasted Cashews and Almonds

Place baking sheet in oven for 15 minutes.

Remove from oven and cool completely.

Break up the mixture with a wooden spoon.

Once it’s cool, it’s ready for eating! Place in pretty bags for mishloach manot distribution, or serve in bowls. This mixture should be kept in an airtight container. Happy Purim!

Honey Sesame Ginger Roasted Cashews and Almonds

Double Chocolate Cranberry Almond Biscotti

I know, I know. I have been neglecting this blog. It’s been over 6 months! Crazy! My apologies for not sharing any cooking nuggets here. I have been on a blog hiatus. Haven’t been reading too many blogs either.
If you didn’t already know, Passover is coming in a few weeks. For various reasons, I have chosen to stay home for Passover, for the first time ever. I don’t know what I will miss more; my mother’s brisket, the fun sing-songy seder, or the fact that someone else is taking care of the whole Passover process for me.
With Passover forcing itself into my life, I am trying to make sense of my house, especially the kitchen. Trying to use things up. It’s embarassing what you find, when you actually take a look at the pantry and the various cupboards. Won’t spare you all the details, but the 3 half bags of flour, 2 unopened containers of baking powder (to add to the 2 opened containers), and countless half-used bags of chocolate chips. These items call out to me to somehow get used.
While browsing the aisles at Trader Joe’s this morning, I decided that I should try to make biscotti. The various dried fruit and the various half-used baking supplies at home spoke to me. More specifically, the orange flavored dried cranberries at TJ’s. They made me curious. Without a real plan, I tossed them in to the cart, paid, and hurried home to try and hash out a recipe.

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