- 1/2 cup sugar
- 1 tablespoon sherry vinegar
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 2-1/2 cups unsalted cashews, toasted
- In a large heavy saucepan over medium heat, combine sugar and vinegar. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container. Yield: about 2-2/3 cups.
Originally published as Spicy Praline Cashews in Taste of Home Christmas Annual Annual 2010, p126
Reviews for Spicy Praline Cashews
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review