Post by KerryC on Dec 20, 2005 15:25:15 GMT -5
Spicy Cashews
5 tb Unsalted Butter
10 ts White Vinegar
10 ts Tabasco Sauce
5 ts Cayenne Pepper
2 1/2 ts Garlic Salt
2 1/2 ts Salt
10 c Unsalted Raw Cashews or Pecans
Instructions:
Preheat the oven to 350 degrees F.
Line a jelly roll pan (cookie sheet with sides) with a sheet of aluminum foil and set aside.
Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and salt in a medium-size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated.
Measure cashews into a large bowl. When butter mixture is well incorporated, pour over the nuts and toss well to coat.
Pour the nuts onto the prepared baking pan and spread so that they are in a single layer.
Bake the nuts until they brown to a shade darker than raw, 10 to 14 minutes.
Check the nuts after 10 minutes to make certain they are not browning too quickly, and to turn them. Be careful not to cook too long.
When the nuts are done, remove them from the oven and cool for 5 minutes.
Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, Toss well.
Serve warm or at room temperature.
(Nuts may be made several days in advance and stored in glass jars or other airtight containers. )
Give them all away quickly, or you will eat most of them yourself!
5 tb Unsalted Butter
10 ts White Vinegar
10 ts Tabasco Sauce
5 ts Cayenne Pepper
2 1/2 ts Garlic Salt
2 1/2 ts Salt
10 c Unsalted Raw Cashews or Pecans
Instructions:
Preheat the oven to 350 degrees F.
Line a jelly roll pan (cookie sheet with sides) with a sheet of aluminum foil and set aside.
Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and salt in a medium-size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated.
Measure cashews into a large bowl. When butter mixture is well incorporated, pour over the nuts and toss well to coat.
Pour the nuts onto the prepared baking pan and spread so that they are in a single layer.
Bake the nuts until they brown to a shade darker than raw, 10 to 14 minutes.
Check the nuts after 10 minutes to make certain they are not browning too quickly, and to turn them. Be careful not to cook too long.
When the nuts are done, remove them from the oven and cool for 5 minutes.
Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, Toss well.
Serve warm or at room temperature.
(Nuts may be made several days in advance and stored in glass jars or other airtight containers. )
Give them all away quickly, or you will eat most of them yourself!