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.
SPICY CASHEWS
Steps:
- Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.
Provided by Sam Sifton
Categories dinner, weeknight, barbecues, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
- Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
- For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
- When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
- Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
- Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
CAULIFLOWER AND SWEET POTATOES IN SPICY TOMATO SAUCE WITH CASHEWS
Steps:
- Add the canola oil to the karahi, a large skillet, a wok, or a dutch oven and heat over medium heat. When the oil is hot, add the cashews and fry for 30 seconds, or until lightly browned. use a slotted spoon or skimmer to transfer the nuts to a plate. add the cumin and mustard seeds to the oil and fry for 30 seconds, or until lightly browned. add the onion and ginger and cook, stirring, for 3 to 5 minutes, or until the onion is golden. add the tomatoes and chile, increase the heat to medium-high, and bring to a boil. cook, stirring, for 5 minutes, or until slightly reduced and the oil begins to separate from the tomatoes. add the cauliflower, sweet potatoes, water, and salt, and stir with a large spoon until thoroughly blended. decrease the heat to mediumlow, cover, and cook, stirring once halfway through the cooking time, for 15 minutes, or until the vegetables are almost tender. add the peas, re-cover, and cook for 3 minutes, or until all the vegetables are tender. Transfer to a warmed platter or bowl and sprinkle with the reserved cashews and the cilantro. Serve warm.
SPICY PRALINE CASHEWS
This sweet-and-spicy snack makes an appearance at all of my holiday gatherings. As guests mingle and nibble on the cashews, I follow behind re-filling the bowls!-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 2-2/3 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan over medium heat, combine sugar and vinegar. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container.
Nutrition Facts : Calories 298 calories, Fat 20g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 7g protein.
SPICY ALMONDS AND CASHEWS
Categories Bake Thanksgiving Quick & Easy Almond Cashew Fall Gourmet
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- In a small heavy skillet melt the butter over moderately low heat, add the cumin, the chili powder, the cayenne, the salt, and the paprika, and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat them well. Transfer the coated nuts to a baking pan large enough to hold them in one layer and toast them in a preheated 350°F. oven for 5 minutes. Let the nuts cool and transfer them to serving dish.
SPICY CASHEWS
This is a recipe from my Idol Ina Garten, "The Barefoot Contessa". It's something different than having mix nuts out for your guest.
Provided by cooking_geek
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Place a medium-size saute pan over medium heat.
- Add olive oil and cashews and toss to coat.
- Add chili powder, salt, and pepper and toss until warmed through.
- Remove from heat and serve.
- They will crisp as they sit.
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