Hot Honey Pickled Cashews

In a small bowl, toss the cashews with the red pepper flakes. Combine the water, vinegar, honey and salt in a small saucepan. Bring to a boil, remove from heat, and pour over the cashews. Let cool, then store in fridge. Keeps for a few weeks.

Serve the pickled nuts alone as a snack, or as part of an appetizer spread - especially with a nice, earthy goat cheese.

Note that, as pictured - we tried a mix of raw and roasted cashews, keeping them separated throughout the cooking and storing process. Raw nuts, surprisingly, were the favorites. But feel free, etc. The mixed look does make a nice presentation.