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This simple appetizer of Cumin-Roasted Cashews is full of flavor and will subdue an appetite until the feast is complete.

Recipe by MyRecipes December 2013

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Credit: Theresa Raffetto; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
Yields: 4 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

Nutrition Facts

123 calories; fat 10g; saturated fat 2g; protein 4g; carbohydrates 7g; fiber 1g; cholesterol 1mg; sodium 76mg.
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