Styling and photography by Sina Mizrahi

These are scrumptiously irresistible!! Enjoy snacking while packing and make sure to leave enough for those you love! A freilechen Purim!

YIELDS 1 LB (450 G) COATED CASHEWS

• 1 cup sugar
• 2 tsp cinnamon
• ⅛ tsp salt
• 6 Tbsp pareve milk (I used almond milk)
• 1 tsp vanilla extract
• 1 lb (450 g) dry roasted cashews
• cayenne pepper, for sprinkling (optional)
• 1½ oz (40 g) baking chocolate

Preheat oven to 350°F (175°C).

In a medium-sized pot, combine the sugar, cinnamon, salt, and pareve milk. Bring to a boil, and simmer for about 8 minutes, until the mixture turns a deep caramel color. Remove from heat and stir in vanilla extract.

Add the cashews into the pot and mix to coat. Immediately turn out onto a parchment-lined baking pan and sprinkle with cayenne pepper, if desired.

Separate nuts with a fork and place in oven for about 3–4 minutes, until no longer sticky. Remove from oven and allow to cool.

Place chocolate into a plastic bag, seal, and immerse in boiling water to melt. Snip the end off the bag and drizzle melted chocolate over cashews. Allow to harden and store in an airtight container.

(Originally featured in Family Table, Issue 831)