Best 2 Indian Spiced Cashews Recipes

INDIAN-SPICED CASHEWS

Steps:

• On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
• Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
• 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.
• 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.).

INDIAN SPICED CASHEWS

Steps:

• Heat oven to 300 degrees, placing the racks on the lower and upper third rungs of the oven. Line two rimmed baking sheets with parchment paper.
• In a small bowl, whisk together the granulated white sugar, light brown sugar, salt and garam masala until no lumps remain. Set aside.
• In a larger bowl, whisk together the egg white, cold water and vanilla extract until light and frothy.
• Add the nuts to the egg white mixture and mix thoroughly with a spatula until all the nuts are coated.
• Pour the sugar mixture into the bowl with the nuts and continue mixing again until all the nuts are thoroughly coated.
• Divide the coated nuts between the two pans, spreading them into a single layer with the spatula.
• Bake the nuts for 45 minutes or until the nuts are a deep golden brown; stir the nuts every 15 minutes and rotate the pans top to bottom about halfway through
• Once baked remove the pans and set them aside until the nuts have cooled to room temperature. Break the nuts into small clusters. They will keep in an airtight container for up to three weeks.