Roasted Figs and Indian Cashews

Roasted Figs and Indian Cashews
Roasted Figs and Indian Cashews

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb best-quality dried unsulphered black mission figs, stemmed (choose those on the small side in order to produce bite-sized nibbles)

  • 2

    T fruity, good-quality olive oil

  • 1/2

    t sea salt or Kosher salt

  • 1

    t unsalted butter (I used salted)

  • 1/2

    lb raw cashews

  • 1/4

    t curry powder

  • 1/4

    t cumin

  • 1/4

    t turmeric

  • Pinch of cayenne pepper

  • 2

    T Worcestershire sauce

  • 1/4

    t sea salt or Kosher salt

Directions

Position rack in the middle of oven and preheat to 375 degrees. Line a rimmed baking sheet with parchment paper. In a bowl, toss the figs with the olive oil and salt to coat. Spread them in a single layer on the prepared baking sheet and roast until they begin to sizzle and plump, about 10 minutes. (I think I sprinkle some extra Kosher salt on them once they are spread in a single layer on the baking sheet.) Cool the figs on the baking sheet on a rack for 10 minutes or so. Serve warm or at room temperature with Indian Cashews. In a small skillet over medium heat, cook the butter until it begins to brown. Add the cashews and cook, stirring frequently, until lightly toasted, about 5 minutes. Add the curry powder, cumin, turmeric, and cayenne and continue to cook, stirring to coat the nuts with the spices, until the cashews have crisped slightly. Remove from the heat and let stand in the skillet for 1 minute. Add the Worcestershire and salt and stir to coat. Serve warm or at room temperature. Enjoy!

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