Indian Cashews

Author: Canadian Living

Enjoy these Indian-spiced nuts as a snack or as a garnish for a salad or curried dish.

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 3 cups unsalted cashews
  • 2 teaspoons coarse sea salt
  • 2 teaspoons pickling salt
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup water
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter melted

Method

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.

Nutritional facts Per 1/4 cup (50 mL) : about

  • Sodium 276 mg
  • Protein 6 g
  • Calories 241.0
  • Total fat 19 g
  • Cholesterol 3 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Indian Cashews

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