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Johnson Estate Winery

Spicy Ginger Cashews

Spicy Ginger Cashews
Recipe Date:
July 10, 2017
Cook Time:
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.
  • 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

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.

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