Cumin-Roasted Cashews

Cumin-Roasted Cashews Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
This simple appetizer of Cumin-Roasted Cashews is full of flavor and will subdue an appetite until the feast is complete.

Yield:

Yields: 4 cups (serving size: 2 tbsp.)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 123
Fat 10 g
Satfat 2 g
Protein 4 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 1 mg
Sodium 76 mg

Ingredients

1 1/2 pounds whole roasted, salted cashews (about 4 cups)
2 teaspoons cumin seeds
1/2 teaspoon cayenne
1 tablespoon packed dark brown sugar
1 teaspoon salt
1 tablespoon unsalted butter, melted

Preparation

1. Preheat oven to 375°F. Spread cashews in a single layer on a large baking sheet. Bake until warmed through, about 10 minutes, shaking pan once or twice.

2. Warm a small skillet over medium-high heat. When hot, add cumin seeds and toast, shaking pan constantly, until seeds are slightly darkened and aromatic, about 1 minute. Transfer to a bowl to cool completely. Spread on a cutting board and chop finely.

3. Combine chopped cumin seeds, cayenne, brown sugar, salt and butter in a large bowl. Add warm cashews and stir vigorously, breaking up any clumps of spice mixture. Let cool and serve. (Can be made up to 3 days in advance. Keep tightly covered in a cool, dry spot. Stir well before serving.)

Note:

December 2013
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