How To Make Spicy Cashew Crunch with Ginger
Munch on these spicy cashew nuts baked with ginger and pepper-spiced soy syrup for a savory snack with a hint of sweetness.
Serves:
Ingredients
- vegetable oil
- 1tbspgranulated sugar
- 1tbsphot water
- 2tspsoy sauce
- 4garlic cloves
- 2cupscashew,skinned
- 1tbspfresh ginger,coarsely grated
- 2tspcrushed red pepper
- 1tsplime zest,grated
- 2tbspraw sugar
- salt
Instructions
-
Preheat the oven to 325 degrees F. Lightly oil a large baking sheet.
-
In a small bowl, dissolve the granulated sugar in hot water. Stir in 1 teaspoon of soy sauce.
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In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry, then transfer to a bowl.
-
Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper, and lime zest and toss well. Toss the cashews with soy syrup. Add the raw sugar and toss again.
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Spread the nuts on the prepared baking sheet. Season with salt.
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Bake for 25 minutes or until bubbling and golden. Let cool until warm but still pliable.
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Using a metal spatula, loosen the nuts from the baking sheet. Let cool completely.
-
Serve and enjoy!
Nutrition
- Calories:Â 874.78kcal
- Fat:Â 64.23g
- Saturated Fat:Â 11.13g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 35.14g
- Polyunsaturated Fat:Â 11.59g
- Carbohydrates:Â 61.36g
- Fiber:Â 5.44g
- Sugar:Â 23.66g
- Protein:Â 26.62g
- Sodium:Â 423.82mg
- Calcium:Â 76.77mg
- Potassium:Â 1033.62mg
- Iron:Â 9.77mg
- Vitamin A: 37.49µg
- Vitamin C:Â 5.39mg
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