SPICED CASHEW NUTS
These spicy Thai nibbles are great for guests and are good for you too!
Provided by Lulu Grimes
Time 10m
Number Of Ingredients 6
Steps:
- Heat the vegetable oil in a wok. Add the spring onions, pinch chilli flakes, lemongrass and brown sugar along with the cashews. Fry until the nuts look burnished. Season and cool.
Nutrition Facts : Calories 305 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.02 milligram of sodium
SPICY CASHEWS
These seasoned nuts are so good, it's hard to stop eating them. I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch any time. -Jean Voan, Shepherd, Texas
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 6
Steps:
- In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.
Nutrition Facts : Calories 273 calories, Fat 24g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 425mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
FRIED CASHEWS WITH LIME ZEST AND CHILE
This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
- When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
- Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
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