Straight outta Chef Sandhya's kitchen to your snack bowl! How to prepare Crispy Honey Cashews:

Picture this: You're in the midst of Diwali break, surrounded by your fam, possibly engaged in a lively round of religious taash, it's almost a similar scene back at everyone's homes! Now, on occasions like these, settling for bland packaged snacks just won't cut it. What you need is a snack that elevates the celebratory mood, something that pairs flawlessly with those festive drinks.

So, for this Diwali, why not jazz it up a bit with a steaming bowl of Crispy Honey Cashews? Wondering how to make it? Just follow the simple steps from Chef Sandhya's recipe book:

• Vegetable oil (for greasing)

• 25 grams of Butter

• 80 ml of Honey

• 2 tablespoons of Water

• 2 pinches of Salt

• 200 grams of Cashews

• 4-5 pinches of Paprika powder

• 2 tablespoons of Sesame seeds

Once you have all the ingredients, preparing a wholesome bowl of Crispy Honey Cashews is a straightforward process:

• Melt butter and oil in a non-stick pan, then fry the cashews until golden brown. Set them aside.

• In the same pan, add a tablespoon of butter and combine it with honey, salt, water, and paprika. Bring the mixture to a boil.

• Once it caramelizes, add the fried cashews and toss them well.

• Sprinkle sesame seeds over the mixture and transfer it into a greased tray.

• Gently separate the pieces and let it cool.

• Serve and enjoy!

Chef Sandhya Gupta, an IHM alumna with a rich 23-year career, is one of the notable culinary experts of Lucknow. Her noteworthy contributions include pivotal roles at renowned establishments like Taj Palace, New Delhi, and Taj Mahal Hotel, Lucknow.

Additionally, she has successfully founded and managed popular food outlets such as Pat-A-Cake and Hot Kitchen. In her role as a food consultant, Chef Sandhya continues to impart her seasoned expertise to elevate the culinary experiences of various prominent establishments and restaurants in the region.