Indian-Spiced Cashews

Author: Canadian Living

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

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

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

Method

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.)

Nutritional facts <b>Per 1/4 cup (50 mL):</b> 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-Spiced Cashews

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