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
- 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
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
- Iron 13.0
- Folate 12.0
- Calcium 2.0
- Vitamin A 1.0