Wednesday, February 3, 2010

Memories of Jackson Hole: Nibbling Fran's Coconut Cashews, aka Moose Mix, at Amangani Resort

Jackson Hole, Wyoming...breathtaking scenery, abundant wildlife, gourmet restaurants, cowboys in tight jeans and cowboy hats, nightlife, leather and fur, art galleries, skiing, apr├Ęs-ski cocktails, fly fishing, Harrison Ford...yes, this is where I envision my dream home. 

During our last vacation, we divided our time between a friend's cabin in Silver Gate, MT, located just outside the northeast entrance to Yellowstone National Park, and Jackson Hole, WY.  We toured Yellowstone for several days and then headed down to Jackson Hole, for some wining and dining, exploring, and more wildlife photo opportunities.  One of the highlights of our trip was capturing this beautiful Bull Moose in the Willow Flats area of Grand Teton National Park, from about 30 feet away.  In retrospect, probably not too smart.

Late one afternoon, we took a drive up to the very exclusive Amangani Resort for a cocktail, and to savor the panoramic views from its location atop East Gros Ventre Butte.  The resort was very quiet in the off-season and we sat in the lounge by a roaring fire, sipping our cocktails and nibbling on Fran's Coconut Cashews.  When we commented about how much we loved the cashews, our server returned with the recipe. 

In memory of the incredible morning photographing our Moose, we now fondly refer to Fran's Coconut Cashews as Moose Mix.  This spicy nut mixture is unlike any you've ever tasted.   You will become addicted, I promise.

Fran's Coconut Cashews
Courtesy of Amangani Resort
Jackson Hole, WY

3 lbs. raw, unsalted Cashews
1/2 cup Honey
1/2 lb. flaked, unsweetened Coconut
1 1/2 teaspoons Cayenne
3/4 teaspoon Mace
1 1/2 teaspoons Nutmeg
2 Tablespoons Salt
2 1/4 teaspoons Allspice
3/4 teaspoon Ground Ginger
1/4 cup White Sesame Seeds
1/4 cup Black Sesame Seeds

Preheat over to 375 degrees F.

Spread cashews, in a single layer, on two, ungreased baking sheets.  Toast cashews to a light, golden brown (about 12 minutes), rotating the baking sheets and stirring the cashews half way through.

Spread the coconut evenly on an ungreased baking sheet.  Lightly toast until edges are golden brown (5-6 minutes). I like Bob's Red Mill Flaked Coconut.

Spread black and white sesame seeds on an ungreased baking sheet and toast about 4 minutes

Measure out all the spices.

Mix the spices well

In a large bowl, combine the cashews, coconut, spices, sesame seeds, and honey, and fold together until nuts are coated in honey and spices.

Spread mixture in single layer on silpats placed on baking sheets, or on parchment lined baking sheets sprayed with non-stick spray

Toast for 5-7 minutes, or until golden brown.

The ultimate cocktail party nibble...

Football and beer nibble....

Pairs especially nice with a growler of Coronado Brewing Company's local brew...

And fills cutesy gift bags for friends...

Enjoy it for Super Bowl Sunday!


Audrey No Tea said...

These look awesome, I think I'll give them a try for superbowl as you suggest!

Amy said...

This looks delicious! From the photo it appears there are six spices, but i only see five in the recipe. Did something get overlooked? Looking forward to making it this week.

Denise said...

Hi Amy,
The salt is also on the plate, with the 5 spices. Hope you enjoy it!

Amy said...

cayenne, mace allspice, ginger...and what's the 5th spice? : )

Denise said...

Amy - So sorry, again! It's nutmeg and I've corrected the post. Thank you for being so observant! I used freshly ground nutmeg in mine, but the original recipe didn't specify.