presented by Nicole Young jeepsternik72@yahoo.com

12:13 p.m. CST, January 19, 2012

2 cups of cashews
1 1/3 cups of shredded coconut
2 small red chilis
2 tablespoons of honey
1 tablespoon of canola oil
(to taste) salt and pepper

Heat oil in large frying pan. Stir in honey. After a few seconds, add cashews and coconut. Toss until golden brown.

Seed and finely chop chilis and add them to the pan.  Season with salt and pepper to taste.

Serve either warm or cold.

Recipe serves six to eight.

 

 

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