Spicy Ginger Cashews
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This recipe for Spicy Ginger Cashews is based on one which appeared in Food & Wine Magazine, October 2005. Our version relies on maple syrup for a little sweetness.
Ingredients
- 1 tbsp maple syrup
- 2 tsps soy sauce
- 4 garlic cloves, very thinly sliced
- 2 cups salted roasted cashews, skinned and split lengthwise
- 1 tbsp coarsely grated fresh ginger, squeezed dry
- 2 tsps crushed red pepper
- 1 tsp grated lime zest
- 1 tbsp raw sugar
- salt
Directions
Preheat the oven to 325ºF. Lightly oil a large baking sheet.
In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce to make the soy syrup.
In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Then toss with the soy syrup. Add the raw sugar; toss again.
Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.
