Football season is coming to its climatic end on Sunday but it has been over in my house for a while as a slightly larger and rounder ball has taken over. Yelling and screaming can be heard coming from my house at least three blocks away. The Kentucky Wildcats are yet again battling up and down the court in a race to the Final Four. Our television gets more face-time in the winter months due to the plethora of basketball games that are playing at any given time. More TV time means more food consumed in front of said monster.
Being that our coffee table is lacking in the surface area department, we need snacks that take up less space. At least until I devise some sort of multi-tiered, rotating, food display that takes up the same about of square footage and has cup holders. Small snacks are a must but they have to be satisfying and healthy since we are eating more often.
Sadly, our town lacks a decent sports bar. Waycross has one location that has multiple screen and serves beer (not liquor though) but they frown upon wearing pajamas while you are screaming obscenities like an experienced sailor, thus we watch our basketball at home. We are okay to wear our pjs and scream when we are in a different town since we will most likely never see those people again, but in our hometown, we must have some sense of decorum.
Essential bar foods always include some type of nut. Cheap peanuts are the common culprit but are usually tasteless and have already been fondled by a half-dozen people on neighboring stools. Cashews are a favorite in the Stewart household so I have decided to toast up a few, throw in some flavor enhancers and settle in for an hour and a half of good old-fashioned referee insulting and spirit fingers.
Try these tasty cashews while screaming at your favorite team!
Roast your cashews until fragrant.
While roasting, make your oil and chili-lime mixture.
When nuts are finished roasting, toss the chili-lime mixture over the nuts and mix until each nut has a little love on it!
- 1 pound raw cashews
- 1 tablespoon olive oil
- ½ tablespoon lime zest
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime juice
- Place raw cashews on a lined baking sheet.
- Preheat oven to 400F.
- Roast nuts in the oven for about 7 minutes. You will be able to smell the nuts when they are done. Be sure not to overcook!
- While the nuts are roasting, mix all the other ingredients in a small cup and stir to combine.
- When cashews are done, place nuts in a heat-proof bowl.
- Stir in the oil mixture and toss to coat evenly.
- Place coated cashews back on the baking sheet and toast for 1 more minute to dry the mixture.
- Remove and serve.
- Uneaten cashews (if there are any) can be stored in an air-tight container for up to 2 weeks.