Devilled Cashews
Who doesn’t love a hot salty nut? This addictive little snack is simple to make and perfect as a nibble with drinks, on a road trip, or anytime really. Make a larger batch if you like as they keep well for weeks.
Ingredients 7
400 g raw cashew, whole
40 g ghee
10 g mustard seeds
6 g curry leaves
8 g salt flakes
5 g chilli flakes
10 g chilli powder
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Method 7
Preheat the oven to 150°C (300°F).
Spread out the on a baking tray and toast for 12–15 minutes until they are uniformly pale golden, giving them a jiggle every 5 minutes or so to ensure they are cooking evenly. Set aside to cool (you can do this step in advance).
Place the in a large frying pan over a high heat. Once it’s melted, add in the and cook, shaking the pan regularly until the seeds just start to pop.
Add the and fry for 30 seconds, stirring so they don’t burn, then add the cooled and stir to coat in the . Sprinkle in some of the .
Fry the , stirring occasionally, for 2–3 minutes to give them a little colour – a bit of dark char is more than acceptable. Add the , give them a quick stir through and then swiftly remove the pan from the heat.
Stir through the and remaining . Taste and add more chilli and/or salt if you like.
Set aside until just cool enough to easily eat with your fingers. Otherwise, cool completely and store in an airtight container to enjoy later. The nuts should have a pleasant, almost sweet flavour and be on the verge of being too salty and too hot. This will help you drink more beer.
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Notes
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