
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
- 4clovesgarlic
- 2cupscashew,skinned
- 1tbspfresh ginger,coarsely grated
- 2tspred pepper,crushed
- 1tsplime zest,grated
- 2tbspraw sugar
- salt
Instructions
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Preheat the oven to 325 degrees F. Lightly oil a large baking sheet.
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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.
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Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper, and lime zest and toss well.
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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.
Nutrition
- Calories:Â 870.18kcal
- Fat:Â 63.95g
- Saturated Fat:Â 11.07g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 35.10g
- Polyunsaturated Fat:Â 11.44g
- Carbohydrates:Â 60.53g
- Fiber:Â 5.02g
- Sugar:Â 23.61g
- Protein:Â 26.43g
- Sodium:Â 426.90mg
- Calcium:Â 74.32mg
- Potassium:Â 1003.92mg
- Iron:Â 9.64mg
- Vitamin A: 4.90µg
- Vitamin C:Â 7.98mg
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