Sugar and coconut and cayenne and crushed red pepper are what put the sweet and spicy in this easy recipe for Curried Cashews.
What You Need
Original recipe yields 13 servings
1/2 cup sugar
1/4 cup water
1 can (10 oz.) PLANTERS Cashews
2 Tbsp. curry powder
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. crushed red pepper
1/4 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 300º F.
Bring sugar and water to boil in small saucepan on medium-high heat; simmer on medium heat 4 to 5 min. or until sugar is dissolved and thickened to syrup-like consistency.
Add nuts, seasonings and coconut; cook and stir 2 min. or until nuts are well coated. (Coated nuts will be saucy.)
Remove from heat; spread onto baking sheet sprayed with cooking spray. Bake 20 min., turning nuts after 10 min. Cool completely. Serve or store in covered container.
Use a wooden spoon to stir the nuts. Once the nuts are added to the sugar, it is important to stir them vigorously to prevent the nuts from burning and allow the sugar syrup to evenly coat the nuts.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 3-1/4 cups or 13 servings, 1/4 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.