Savory and Spicy Cashew Nuts
Yields 2 cups Spiced Cashews
Yields 2 cups Spiced Cashews
As shared from the kitchen of Once Upon a Plate
2 cups raw cashew nuts (whole, or halves are best for this recipe)
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste
Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste
Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.
Remove with a slotted spoon, drain on kitchen paper. When cool, store in a airtight container.
Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)
Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)
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