Monday night we had some friends over to watch the VT vs Boise State Game, and also to celebrate Labor Day!
We grilled burgers and chicken, had a scrumptious salad a friend brought, and had the two gluten-free recipes I made.
The second recipe coming soon!
For starters/appetizer/cool munchies I served:
Carrots and Cajun-Crab dip (YUM!)
Trail Mix made of cashews, M&M's, and raisins (Super Easy, but oh so Tasty!)
Caramelized Cashews with Cayenne (These were flavorful, with a kick!)
Notice: more Vintage Pyrex!
This recipe is from Epicurous.
What you'll need:
Nonstick vegetable oil spray
2 cups unsalted natural cashews (about 10 ounces)
1/4 cup pure maple syrup (preferably Grade B)
1 1/2 teaspoons cumin seeds
1 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
What you need to do:
Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
I made these on Sunday night and it was a very fast and easy recipe!
Try these the next time you have a football watching party!