This sweet-and-spicy snack makes an appearance at all of my holiday gatherings. As guests mingle and nibble on the cashews, I follow behind re-filling the bowls!—Lillian Julow, Gainesville, Florida
- 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
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