Lunchbox saviours: tamari almonds and honey vanilla cashews (Photo: Emma Boyd)

Recipe: Vanilla honey cashews and tamari almonds

Resist the call of the vending machine by having a batch of these tucked away for afternoon cravings.

There’s nothing like having something nutritious and delicious on hand for when the afternoon cravings strike and you need an instant fix. The recipes that follow are quick and easy and make a generous batch of toasted nuts that will fill school and work lunchboxes alike. The tamari almonds are also delicious roughly chopped and sprinkled over salads, and the vanilla honey cashews add a deliciously sweet crunch added to a hot bowl of porridge.   

VANILLA HONEY CASHEWS

Makes 2 cups

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  • 2 cups cashew nuts
  • 2 teaspoons honey
  • 1½ teaspoons vanilla bean paste (or extract)
  • pinch of sea salt

Toast the nuts in a heavy-bottomed frying pan over medium-high heat until they’re golden brown and crunchy. Remove from the heat, push a few of the nuts away from the centre of the pan, then pour in the honey, vanilla and salt and, using a wooden spoon, move the nuts around the pan so they’re well covered in the honey mixture. Cool then put into an airtight container immediately so they don’t go sticky.  

TAMARI ALMONDS

Makes 2 cups

  • 2 cups raw whole almonds
  • 1½ tablespoons tamari soy sauce

Toast the nuts in a heavy-bottomed frying pan over medium-high heat until they’re golden brown and crunchy. Remove from the heat and pour over the tamari. Using a wooden spoon, move the nuts around the pan so they’re all well covered in the tamari. Set aside to cool before storing in an airtight container.  


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