Here is an Emeril recipe I really like. It’s the perfect little nibble to serve with cocktails. I, personally, love these with margaritas. They have a Mexican or Southwest accent because of the chili powders used. As this is written, it isn’t very spicy. If you’d like it to be more spicy just increase the cayenne. Enjoy!
Sweet Chili Cashews
- 2 Tablespoons Butter
- 1/4 Cup Light Brown Sugar
- 2 Tablespoons Water
- 1 Teaspoon Dried Ground Cumin
- 1/2 Teaspoons Dried Cayenne Powder
- 1 Teaspoon Dried Ancho Chile Powder
- 1 Teaspoon Dried Smoked Paprika
- 1/4 Teaspoon Dried Ground Cinnamon
- 3/4 Teaspoon Salt
- 2 Cups Cashews
- Preheat oven to 350 degrees.
- Mix spices and reserve.
- Heat nuts in a dry skillet and cook, stirring frequently, until beginning to toast, about 4 minutes. Transfer to a small bowl and set aside.
- Add the butter, sugar, water, and spices to the hot skillet and cook, stirring, until a glaze form, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
- Remove from the heat and transfer to a baking sheet lined with aluminum foil, Place in a preheated oven and bake for 25-30 minutes or until coating drys a bit and isn't so sticky.
- Separate clusters with a fork. Let rest until cooled and the sugar has hardened about 10 minutes. Store in an airtight container.
- Source: Adapted From Emeril
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