Ingredients
Scale
1/3 c maple sugar
1 T salted butter, softened
1 fl oz bourbon, infused
1/2 tsp high-quality salt
2 c raw cashews
Instructions
- Prepare a parchment (or silicone) lined pan.
- In a small bowl, whisk together maple sugar, butter, bourbon and salt.
- In a large skillet over medium heat, toast the cashews for a minute or two, stirring occasionally to prevent burning.
- Pour the maple-bourbon mixture on top of the toasted cashews in the skillet. Stir constantly for about 30 seconds, until the nuts are thoroughly coated and the liquid has evaporated.
- Dump the hot cashews/pecans onto your prepared parchment-lined pan and allow to cool. Once cooled, gently break the nuts apart.
- Store in an airtight container.
Notes
Use a large enough skillet so that all of the cashews have contact with the pan. I used a 12″ cast iron skillet for 2 cups of cashews.
