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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Spiced cashews contrast with sweet dried cranberries in this quick combo made on the stove top. Feel free to swap walnuts, almonds and/or pecans for the cashews. Ingredients:
2 cups salted cashews |
1 tablespoon olive oil |
2 teaspoons curry powder |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
3/4 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1/2 cup dried cranberries |
Directions:
1. In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container. Yield: 2-1/2 cups.
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