Deviled Cashews
Ingredients
The nuts
The oil and spices
-
3
Tbsp.
grapeseed or vegetable oil
-
½
medium
red onion, thinly sliced
-
1½
tsp.
freshly ground pepper
-
½
tsp.
red chile powder or cayenne pepper
-
2
tsp.
Diamond Crystal salt
-
1¼
tsp.
Morton kosher salt
-
1
sprig
fresh curry (about 15 leaves; optional)
Instructions
- Heat the oil in a large wok or skillet over medium-high heat. If using curry leaves, add them and cook until crisp.
- Remove the curry leaves and set them aside on paper towels.
- In the same wok, cook the sliced onion until softened and golden brown, then set aside with the curry leaves.
- Add the raw cashews to the wok and cook until golden brown, stirring occasionally.
- Transfer the cashews to a bowl and mix in the curry leaves and onion. Season with pepper, chile powder, and salt, tossing to coat evenly.
Nutrition Facts (estimated)
Servings
about 2 cups
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
250mg
Cholesterol
0mg
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