Thursday, April 28, 2011

Spicy Caramelized Cashews

These are a little spicy and a little salty with just a hint of sweetness (I'm a sucker for the salty/sweet combo). Great for serving at a party or as a special snack treat when you're watching the big game.

And talk about easy, I think this took less than ten minutes to make (not including baking). And you can make them ahead of time. You can't beat that.

Makes 2 cups

vegetable oil or non-stick spray
2 cups unsalted raw cashews (about 10 ounces)
1/4 cup pure maple syrup (preferably Grade B, aka dark for baking)
1 1/2 teaspoons cumin seeds (can substitute 3/4 teaspoon ground cumin)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper

1.      Preheat oven to 350° F. Lightly grease a sheet of foil with oil or nonstick spray; set aside. Lightly grease or spray a rimmed baking sheet.
2.      Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
3.      Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely.  Can be made 3 days ahead. Store airtight at room temperature.

slightly adapted from Lora Zarubin

raw cashews
raw cashews mixed with maple syrup, cumin, salt and cayenne
raw, coated cashews spread out on a baking sheet
baked and stirred
spread out and cooling


Elizabeth (Foodie, Formerly Fat) said...

Ooh, I think you've given us these before and Adam loved them... maybe I'm thinking of something else, but these seem right up our alley.

Susan said...

I think those were the Spiced Pecans:

Those are also really good, but this recipe is easier to make and sweetened with maple syrup (which I know you like).

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