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1 tbsp butter, at room temperature
1 large garlic clove, minced
2 tsp curry powder
1 tsp Worcestershire sauce
3/4 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
2 cups roasted, salted cashews
1/2 cup dried cranberries
In a small bowl, stir butter with garlic, curry, Worcestershire, cumin and 1/4 teaspoon (1 mL) cayenne. Stir in remaining 1/4 teaspoon (1 mL) cayenne for more kick, if you wish. Place a medium-size frying pan, preferably non-stick, over medium heat. When hot, add cashews. Stir-fry until fragrant and toasted, from 1 to 2 minutes. Add butter mixture and stir constantly until nuts are well coated, about 1 minute. Remove from heat. Spread nuts out on paper towels to absorb any excess butter. When cool, place in a large bowl or plastic container. Stir in cranberries. Serve immediately or cover with plastic wrap or a tight-fitting lid. Nuts will keep well at room temperature up to 4 days.
Calories 224, Protein 5.5g, Carbohydrates 15.2g, Fat 17.3g, Fibre 2.6g, Sodium 226mg.
When I was a kid, a bowl of mixed nuts on the table during the holiday season meant company was coming over. To embellish on that tradition, I like to serve cashews dressed up with a little extra spice and some dried cranberries. They make a perfect nibbly for entertaining or a thoughtful hostess gift.
Try this recipe with a selection of nuts such as almonds, pecans and peanuts. Add pieces of dried apricot, mango and pineapple for variety.