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.
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.
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.
Spread the nuts on the prepared baking sheet. Season with salt.
Bake for 25 minutes or until bubbling and golden. Let cool until warm but still pliable.
Using a metal spatula, loosen the nuts from the baking sheet. Let cool completely.
Serve and enjoy!
- Calories: 874.78kcal
- Fat: 64.23g
- Saturated Fat: 11.13g
- Trans Fat: 0.02g
- Monounsaturated Fat: 35.14g
- Polyunsaturated Fat: 11.59g
- Carbohydrates: 61.36g
- Fiber: 5.44g
- Sugar: 23.66g
- Protein: 26.62g
- Sodium: 423.82mg
- Calcium: 76.77mg
- Potassium: 1033.62mg
- Iron: 9.77mg
- Vitamin A: 37.49µg
- Vitamin C: 5.39mg
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