Name: Spicy Cashew Crunch With Ginger
Yield: 1
Ingredients: Vegetable oil -; 1 tbsp. granulated sugar -; 1 tbsp. hot water -; 2 tsp. soy sauce -; 4 garlic cloves -; 2 c. skinned -; 1 tbsp. coarsely grated fresh ginger -; 2 tsp. crushed red pepper -; 1 tsp. grated lime zest -; 2 tbsp. raw sugar -; Salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spicy Cashew Crunch With Ginger

1. Vegetable oil -

2. 1 tbsp. granulated sugar -

3. 1 tbsp. hot water -

4. 2 tsp. soy sauce -

5. 4 garlic cloves -

6. 2 c. skinned -

7. 1 tbsp. coarsely grated fresh ginger -

8. 2 tsp. crushed red pepper -

9. 1 tsp. grated lime zest -

10. 2 tbsp. raw sugar -

11. Salt -

How to cook deliciously - Spicy Cashew Crunch With Ginger

1. Stage

Preheat the oven to 325°F. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.

2. Stage

In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.

3. Stage

Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.

4. Stage

Wine Recommendation: Full-bodied, opulent Laurent-Perrier Cuvée Rosé Brut NV.