Salt And Pepper Cashews Recipes
SALT AND PEPPER CASHEWS
Saute some whole cashews in a dry pan for a few minutes, and then sprinkle them with salt and freshly ground pepper. Everyone will be surprised how delicious they are.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Place a large skillet over medium heat. Add the nuts, and cook, stirring continuously, until warm, 4 to 5 minutes. Sprinkle with salt and pepper, and toss to coat. Serve immediately.
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.
CASHEWS WITH SEA SALT & BLACK PEPPER RECIPE - (3.9/5)
Provided by á-4084
Number Of Ingredients 4
Steps:
- In a non-stick skillet, heat oil over medium heat and add cashews. Stirring occasionally, cook until cashews are just toasted. Using a slotted spoon, remove cashews from the pan onto a paper towel. Do not wipe the oil from the cashews completely. Just let whatever touches the paper towel absorb but leave the rest so salt and pepper can adhere well. Place cashews in a medium sized bowl and add salt and pepper. Let cool, or better yet, give 24 hours before serving for optimum flavor. Cashews will keep for 2-3 weeks in pantry or up to 3 months in refrigerator. Cook's note: If you find you have added too much salt or pepper, lightly toss in paper towel and let excess just fall off. You want the black pepper flavor to be spicy for this recipe.
SALT AND PEPPER CASHEWS
Number Of Ingredients 4
Steps:
- 1. Heat the oil in a medium nonstick wok or saucepan over medium heat and fry, stirring and turning the cashews until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain on paper towels, or the spices will not adhere to the nuts.)2. Transfer to a bowl and quickly mix in the slat and pepper and toss well, making sure the cashews are well-coated.3. Serve them while they are still warm (but not hot, or they will be soft from the oil), or cool to room temperature, transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CAYENNE CASHEWS
These nuts are to die for! I do not like spicy food and I love these. My mom gave me this recipe and I am now making them on a weekly basis!
Provided by Leslie Mehl Gibbs
Categories Appetizers and Snacks Nuts and Seeds
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
- Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 16.1 g, Fat 15 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 396.9 mg, Sugar 7.6 g
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