Cashews supply a host of minerals in high amounts, including some that are hard to get, like zinc, which helps maintain healthy vision and support the immune system.
Cashew nuts have a lower fat content and a higher protein and carbohydrate content than most other nuts. The fat that they do contain is mostly (65 percent) derived from oleic acid, a monounsaturated oil with known benefits in protecting against heart disease and cancer. Although cashew nuts are lower in vitamin E and calcium than most nuts, they are a good source of protein, magnesium, potassium, iron, and zinc.
Total Time (Minutes): 30
2 cup whole, unsalted cashews
Half cup honey
1 tsp. ground cinnamon
1/4 tsp salt
Preheat oven to 350 degrees.
Heat the honey, cinnamon and salt in a small saucepan over low heat until the honey has thinned.
Add the cashews to a bowl; then pour the honey mixture over the nuts. Mix well.
Line a baking sheet with parchment paper and spread the nuts evenly on the pan and bake 12-15 minutes.
Allow to cool completely and store in an airtight container for up to one week.