Indian Cashews
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This recipe makes 15 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 241 |
| pro | 6 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit A | 1 |
| folate | 12 |
Enjoy these Indian-spiced nuts as a snack or as a garnish for a salad or curried dish.
Ingredients
- 3 cups unsalted cashews
- 2 tsp coarse sea salt or pickling salt
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 cup water
- 1 tbsp packed brown sugar
- 1 tbsp butter, melted
Preparation
On parchment paper–lined or greased baking sheet, toast cashews in 350°F (180°C) oven until golden, 10 minutes.
Meanwhile, in large bowl, combine salt, curry powder, cumin and cayenne.
In saucepan, bring water, sugar and butter to boil, stirring. Stir in cashews; simmer until no liquid remains, 3 minutes. Add to spice mixture; toss to coat.
Roast nuts on same baking sheet until dry, 10 minutes. Let cool on pan on rack.
Meanwhile, in large bowl, combine salt, curry powder, cumin and cayenne.
In saucepan, bring water, sugar and butter to boil, stirring. Stir in cashews; simmer until no liquid remains, 3 minutes. Add to spice mixture; toss to coat.
Roast nuts on same baking sheet until dry, 10 minutes. Let cool on pan on rack.
Source : Canadian Living Magazine: January 2010
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