Spicy Barbecued Cashews
Yield
3 cupsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
light corn syrup
|
|
| 2 | tablespoons |
water
|
|
| 2 | teaspoons |
salt
coarse |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | pound |
cashew nuts
raw, unsalted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
light corn syrup
|
|
| 3E+1 | ml |
water
|
|
| 1E+1 | ml |
salt
coarse |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
cayenne pepper
|
|
| 453.6 | g |
cashew nuts
raw, unsalted |
|
Directions
In medium saucepan, combine corn syrup with water and spices.
Bring to a boil. Stir in the nuts.
Spread on cookie sheet lined with aluminium foil and bake 1 hour at 275℉ (140℃).
Stir every 20 minutes. Remove from oven and cool 20 minutes.
