Indian-Spiced Cashews
Use as a snack when friends drop by or use to garnish a salad or curried dish.
Servings: 3 cups (750 mL)
Ingredients:
| 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% |
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3 cups (750 mL) unsalted cashews (about 1 lb/500 g)
3 tbsp (50 mL) packed brown sugar
2 tsp (10 mL) coarse sea or pickling salt
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) ground cumin
1/4 cup (50 mL) water
1 tbsp (15 mL) butter, melted
Preparation:
On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
Additional Information
Source
Canadian Living Magazine: December 2004
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