Whilst going through some of the kitchen cupboards, I came across a packet of ras al hanout; purchased it for Moroccan Tagine with Spiced Seed Confetti,, but I find that I rarely use it as I often have all the spices at home to make from scratch, but as a person who dislikes waste. I decided to use the ras al hanout to coat some cashew nuts.
This recipe is inspired by the Rosemary Cashew Nuts I made earlier in the year. Once made and cooled down, I tipped them carefully into a recycled jar from Douwe Egberts Coffee (my instant coffee of choice). Every time I go into the kitchen to make a cuppa, I find my mitts reaching into the jar and munching some.
Let just say these homemade Ras el Hanout Cashew Nuts are very moreish.