Indian-spiced cashews

By carol gorman

Ingredients

• 1 tbsp (15 mL) butter, at room temperature
• 1 large garlic clove, minced
• 2 tsp (10 mL) curry powder
• 1 tsp (5 mL) Worcestershire sauce
• 3/4 tsp (4 mL) ground cumin
• 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper
• 2 cups (500 mL) roasted salted cashews
• 1/2 cup (125 mL) dried cranberries

Preparation

Step 1

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. Cooking time 2 minutes
Preparation time 5 minutes
Mixed bag
Try this recipe with a selection of nuts such as almonds, pecans and peanuts. Add pieces of dried apricot, mango and pineapple for variety