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Indian-Spiced Cashews

By The Canadian Living Test Kitchen

Tested till perfect

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Indian-Spiced Cashews

This recipe makes 3 cups servings

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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

Use as a snack when friends drop by or use to garnish a salad or curried dish.

Ingredients

  • 3 cups unsalted cashews
  • 3 tbsp packed brown sugar
  • 2 tsp course sea salt or pickling salt
  • 2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/4 cup water
  • 1 tbsp 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.)

Source : Canadian Living Magazine: December 2004

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