Roasted Coconut Cashew Nuts
From: Thai and South East Asian Cooking

INGREDIENTS - serves 6-8

115ml peanut oil
30ml/2 tbsp clear honey
250g/2 cups Cashew nuts - roasted (unsalted or salted)
115g/1⅓ cups dessicated (dry unsweetened shredded) coconut (we used the coarse shred)
2 small fresh red chillies, seeded and finely chopped (more to taste)

METHOD:
1. Heat the oil in a wok or large frying pan and then stir in the honey.  After a few seconds add the nuts and coconut and stir-fry until both are golden brown.

2. Add the chillies, with salt/pepper to taste.  Toss until the ingredients are well mixed.  Serve warm or cooled in paper cones or saucers.