Candied Peppered Cashews

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Nutritional Info
  • Servings Per Recipe: 25
  • 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

View full nutritional breakdown of Candied Peppered Cashews calories by ingredient


Introduction

In total the recipe makes 500g of candied nuts; or 25 - 20g servings. Not a huge amount but a little somthing sweet and crunchy to go with coffee instead of a cookie over the holidays. Healthier for you too than cookies.

I was inspired by the epicurious recipe Black Pepper Amonds:
http://www.epicurious.com/recip
es/food/views/Black-Pepper-Almonds-4540 In total the recipe makes 500g of candied nuts; or 25 - 20g servings. Not a huge amount but a little somthing sweet and crunchy to go with coffee instead of a cookie over the holidays. Healthier for you too than cookies.

I was inspired by the epicurious recipe Black Pepper Amonds:
http://www.epicurious.com/recip
es/food/views/Black-Pepper-Almonds-4540
Number of Servings: 25

Ingredients

    1 tablespoon black pepper
    1 teaspoons sea salt
    1/4 cup (1/2 stick) butter
    3/4 cup (packed) golden brown sugar
    4 teaspoons water
    500 g Cashews

Directions


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.