Selena Robins, Author

Welcome to Tasty Tuesday, when my fellow authors and I share tasty recipes for you to try.

This week my contribution is a combination of sweet, salty, spicy and nutty, just the way my husband claims me to be.

Although, I must say, I’m a little light on the nutty side, since I’m a serious introvert. As for the sweet, always (can’t you see me smile?) Salty, yes, I can thrown down the “F” bomb and even create my own salty curses, especially when my Vita Mix explodes blueberries all over the kitchen. Spicy is always a good thing for us romance writers. The naughty thoughts helps us create those hot hero’s romance readers love.

Sweet, Salty, Spicy Cashews, Almonds & Sesames

Delicious treat for movie watching. I love adding a handful of these to popcorn, it really jazzes it up.

Ingredients:

1 ½ cups unblanched almonds

1 ½ cups raw cashews (unsalted)

4 TBSP sesame seeds

3/4 cup brown sugar

3/4 cup water

1 ½ Sea Salt

1/4 tsp cayenne pepper

½ tsp ground ginger

Directions

Heat oven to 350

Line baking sheet with parchment paper. Note: If you don’t have parchment paper, line it with foil and spray well with Pam.

In a bowl, add sesame seeds, salt, cayenne pepper and ginger, stir together until well mixed, set aside.

Add sugar and water to a saucepan and bring to a boil, stirring constantly, until all the sugar is dissolved.

Boil for 5 minutes.

Remove from heat.

Stir in the cashews and almonds into the sugar mixture, stir well to coat all the nuts. Let it sit for 5 minutes and stir a few more times as they sit.

Using slotted spoon, spoon the almond and cashew minutes into the sesame seed bowl.

Toss everything well, to coat all the nuts.

Discard the leftover sugar mixture.

Spread your nuts evenly on your baking sheet (either lined with parchment or foil).

Roast in oven until nuts are a caramel color (takes about 20 minutes, depending on your oven).

Remove from oven and let them cool.

You can store them in an airtight container for later use.

Use with Chicken

Besides adding them to popcorn, I have crushed this mixture and coated the mixture on skinless, boneless, chicken breasts for a nutty, sweet, sexy chicken that will please even the pickiest of eaters.

Please stop by my fellow authors blogs and see what they have cooking for you.

Inspiration Cake by PG Forte 

Romance Is In the Mayonnaise, by A. Catherine Noon