Kerala grows the cashew and the bee makes the honey, so this jar was always going to happen. We roast whole cashews until they just turn gold, let them cool completely, and sink them in raw honey. Three days later the nuts have drunk the honey and the honey has taken the toasted sweetness of the nuts — the celebration spoon.
The home method
A small home jar, the way we would tell a friend to make it. Our own batches follow the same idea — with a few stubborn habits we keep to ourselves.
You need
- 1 clean, completely dry glass jar
- 200 g raw honey
- 1 cup whole cashew nuts
The way
- Dry-roast the cashews on a low flame until pale gold — no oil.
- Cool them completely; warm nuts will sweat inside the jar.
- Fill the jar with the nuts and pour honey until they are covered.
- Wait three days, turning the jar once a day. Then serve by the spoonful.
One rule: Roast light — the nuts keep toasting a little in their own heat. Cool fully before the honey goes in.
Or let us do the waiting — we make a small batch each season. This jar reaches the shop when we open.