1 tbsp unsalted butter
2 tsp white vinegar or
1 red- wine vinegar
2 tsp tabasco sauce
1 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp salt
2 cup unsalted raw cashews
Directions
Preheat the oven to 350 degrees F.
Line a jelly roll pan with a sheet of aluminum foil and set aside.
Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt
and slat in a medium -size heavy saucepan over medium heat and stir
until the butter has melted and the seasonings are well incorporated.
Add the cashews and toss until they are well coated with the mixture.
Pour the nuts onto the prepared baking pan and spread so that they
are in a single layer. Bake the nuts until dark golden brown, 10 to
15 minutes. Check the nuts after 10 minutes to make certain they are
not browning too quickly. When the nuts are done, remove them from
the oven and cool for 5 minutes. Scrape the nuts and any dried
seasonings on the bottom of the pan into a mixing bowl, Toss well.
Serve the nuts warm or at room temperature. (Nuts may be made several
days in advance and stored in glass jars or other airtight
containers. Just the thing for football game days or other sports
days.)
As A Variation: In addition to serving the cashews as an appetizer,
package them in decorative glass jars or tins and give them as
presents to good friends.
Servings: 2 servings
Cajun Cashews Recipe brought to you by Recipe Ideas
Categories: Cajun; Nut
The History of Recipes
We can follow the history of written recipes far back into the far past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, we find two interesting cookery books which date from the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals prepared for the upper classes of the period. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for a surge in publications on food, some of which are now in private libraries. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Cajun Cashews recipe.
