Candied Peppered Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
Preheat oven to 350°F/ 160C. If using raw nuts, toast in oven for approximatley 10 minutes keeping an careful eye/nose to ensure they don't burn. Line large baking sheet or with foil, parchment paper or silpat mat. Lightly butter foil if using (not included in calculation). Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add toasted cashews; toss to coat. Cook over medium heat until syrup thickens and cashews are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer nuts to baking sheet. Using spatula and working quickly, separate nuts. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Number of Servings: 25
Recipe submitted by SparkPeople user JWOURMS.
1 tablespoon black pepper1 teaspoons sea salt1/4 cup (1/2 stick) butter3/4 cup (packed) golden brown sugar4 teaspoons water500 g Cashews
Preheat oven to 350°F/ 160C. If using raw nuts, toast in oven for approximatley 10 minutes keeping an careful eye/nose to ensure they don't burn. Line large baking sheet or with foil, parchment paper or silpat mat. Lightly butter foil if using (not included in calculation). Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add toasted cashews; toss to coat. Cook over medium heat until syrup thickens and cashews are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer nuts to baking sheet. Using spatula and working quickly, separate nuts. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Number of Servings: 25
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 11.1 g
- Cholesterol: 4.9 mg
- Sodium: 112.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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