When it’s hot outside and you’ve been sweating, these spicy cashews are just what you need. Be careful though, they are addictive.
I was assisting Chef Nancy Waldeck and Sous Chef Lea Bowen of Taste and Savor recently. These Spicy Roasted Cashews were placed on the tables for guests to nibble on until the meal was served. I tasted a few and instantly returned for more. With Chef’s permission, I am sharing her recipe here.
1 LB Salted Roasted Cashews
1/4 cup Freshly Squeezed Lime Juice
1 Tablespoon Sea Salt
2 Tablespoons Smoked Paprika
2 teaspoons Chile Powder
1/2 teaspoon Ground Cumin
Place Cashews in a large skillet over low heat. Warm until aromatic. Don’t walk away, this doesn’t take long. Remove from the heat and place in a bowl, add lime juice and then spices. Blend well.
Carry to July 4th celebration. Snack on them while watching the fireworks show.
As always, thanks ladies for the healthy insight to great eating.