Healthy Appetizer/Snack Recipe
Ingredients:
1/2 cup unsalted butter
4 cups pecans
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
In a 2-quart microwave safe pan, melt the butter and stir in nuts.
Add the Worcestershire sauce, soy sauce, salt, cinnamon, allspice, cloves and garlic powder. Mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes.
Serve warm or at room temperature; store in a tightly sealed container.
You may substitute blanched almonds or pecans for the cashews, or use a combination of the three. The nuts may be prepared 3 days in advance and stored in an airtight container.
Ingredients:
Two large egg whites
1 teaspoon salt
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 pound cashews, unsalted
Directions:
Preheat oven to 325-degrees. Line 2 baking sheets with parchment paper or foil.
In medium bowl, whisk together two egg whites and 1-teaspoon salt until salt dissolves. Into large bowl, sift together 2 cups sugar, 1-tablespoon cinnamon, 1-teaspoon nutmeg, and 1/4-teaspoon cloves.
Working in small batches, roll cashews in egg whites to coat completely. With fork, transfer each batch of cashews to spiced sugar and toss. Place cashews, 1 inch apart, on baking sheets and roast 30 to 35 minutes, until crisp. Cool completely, and store in airtight container.
See also:
The Nut Case
A Second Look at Nuts
