Saturday, December 21, 2019

Cumin Spiked Cashews

It is time to wrap up another gift for a dear dear friend. I had made these cashews frequently for my parents and in-laws. Since they've been gone, these nuts have also disappeared into a memory bank. So it is with joy that I resurrect them for a friend I love. Geets, enjoy them!

Use any cashew you like. Make sure they do not have the papery outer skins. I have made them with whole and broken bits or as they are called in India, tukda kaju. Cashews are sauteed with sugar until they turn brown and the sugar caramelizes. They are then tossed with a spice powder mix of cumin, chile flakes, sugar and salt. Once cool they harden a bit. Break them up with your hands. And then sample your effort!

Makes 2 cups

2 cups Cashews (whole or broken bits)
1/2 cup Sugar
2 tablespoons Canola Oil
1 heaped teaspoon Kosher Salt
1 heaped teaspoon Cumin powder
1 heaped teaspoon Chile Flakes
1 teaspoon Sugar

Mix salt, cumin powder, chile flakes and 1 teaspoon sugar in small bowl.

Heat oil in saucepan.

Add cashews to hot oil and saute for a few minutes.

Scatter sugar over the cashews. Stir vigorously.

Keep stirring every minute or so over a medium high flame till you see cashews brown and sugar caramelize. This should take anywhere from 10-15 minutes. Don't walk away or the sugar will burn. Lower flame if it is browning too fast.

The sugar has to caramelize. Some of the cashews might still be cream colored and that's okay. Take the cashews off the flame once the sugar caramelizes to a golden brown.

Pour the cashews on to an ungreased baking sheet. 

Spoon spice mix evenly over hot cashews. Toss well so all cashews are coated. 

Cool for 20-30 minutes. 

Place in an airtight container.

Enjoy them with drinks, as an appetizer or anytime the nibbles strike you! 

I save some for the nut fiend in my house. Needless to say they don't last too long.

No comments:

Post a Comment