Southwestern Cashews

Viewing 0 reply threads
  • Author
    • #289492

      4 cups Cashews, whole
      3 Tablespoons Butter
      1/2 teaspoon Cayenne pepper
      2 teaspoons kosher salt
      1 teaspoon Cumin
      1 teaspoon Coriander

      Melt the butter in a heavy skillet.
      Add the nuts and cook, stirring frequently, until lightly browned. Drain.
      Toss with the spices.
      Allow to cool before serving.

      YIELD: Makes 4 cups

Viewing 0 reply threads
  • You must be logged in to reply to this topic.