Breakout the Stars of Entertaining
This recipe goes great with Verdejo, but don’t forget to invite Tempranillo to the table too!
Servings: 8 peoplePrep Time: 30 minTotal Time: 30 min
• 1qt Cashews, Raw• 25C Lime Juice, Fresh• 1/8t. Cayenne Pepper• 1/4t. Kosher Salt
• Toast the Cashews in a 350F oven for 8 minutes. Remove from the oven.• Heat a large flat pot or rondeau over medium heat and add the toasted Cashews. Use a wooden spoon to gently move around.• Add the Cayenne Pepper & Salt and mix well.• Reduce the heat and then Deglaze with the lime Juice. Gently move the nuts around to evenly coat and the pan becomes dry, about 1 minute.• Place the nuts on a parchment lined sheet tray and dry in a 300F oven 5 minutes.• Remove from the oven and allow to cool.• The Cashews are ready to eat after 2 hours. If the Cashews still feel wet, place back in the oven for a few more minutes.
Note: Toasted Cashews can be used in place of raw Cashews. Just refresh them in the oven for a few minutes first. Then pick up the recipe from there.
• Cashews, Raw• Limes for Juice• Cayenne Pepper• Kosher Salt• Wooden Spoon
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