"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CRISP SPICY CASHEWS Recipe

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This recipe for CRISP SPICY CASHEWS, by , is from The DOMINGUS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DENISE DOMINGUS

Category:
Category:

Ingredients:  
Ingredients:  
1 TSP SALT
4 SLICES GINGER, 2 X 1/4 INCHES
8 DRIED CHILI PEPPERS, CUT IN HALF
2 TSP CURRY POWDER

1 LB RAW CASHEWS
2 TBSP SEASONED SALT

Directions:
Directions:
BRING 2 QTS WATER TO A BOIL AND STIR IN SEASONINGS. COVER, REDUCE HEAT TO SIMMER, AND COOK 10 MINUTES. ADD THE CASHEWS AND BRING TO A BOIL. COVER, REDUCE HEAT AND SIMMER FOR 10 MINUTES. DRAIN AND DRY THE CASHEWS WITH PAPER TOWELS. DISCARD THE CHILI PEPPERS AND GINGER PIECES.

PREHEAT THE OVEN TO 200 DEGREES. SPREAD THE CASHEWS ON AN UNGREASED BAKING SHEET AND BAKE FOR 2 HOURS, STIRRING OCCASIONALLY. REMOVE FROM THE OVEN, TOSS WITH SEASONED SALT, AND SERVE.

YIELD 1 POUND.

Number Of Servings:
Number Of Servings:
1 POUND
Preparation Time:
Preparation Time:
45 MIN

 

 

 

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