Ingredients
| Quantity | Ingredients |
|---|---|
| 3 cups (750 mL) | unsalted cashews (about 1 lb/500 g) |
| 3 tbsp (50 mL) | packed brown sugar |
| 2 tsp (10 mL) | coarse sea or pickling salt |
| 2 tsp (10 mL) | curry powder |
| 1/2 tsp (2 mL) | ground cumin |
| 1/4 cup (50 mL) | water |
| 1 tbsp (15 mL) | butter, melted |
Directions
1. On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350�F (180�C) oven until fragrant and golden, about 10 minutes. 2. Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside. 3. In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well. 4. Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.) Makes 3 cups (750 mL) Nutritional information Per 1/4 cup (50 mL): about 241 cal, 6 g pro, 19 g total fat (4 g sat. fat), 14 g carb, 2 g fibre, 3 mg chol, 276 mg sodium. % RDI: 2% calcium, 13% iron, 1% vit A, 12% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com