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    You are in: Home / Recipes / Kadju Badun ( Sri Lankan Deviled Cashews) Recipe
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    Kadju Badun ( Sri Lankan Deviled Cashews)

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    3 Total Reviews

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    • on April 01, 2009

      Oh my goodness! I wish I could give this more than 5 stars! I used almonds instead of cashews. I ended up letting them sit on the counter for a few hours before I got to frying them though. When I did I only used 1/6 c. of oil, and still thought I could have gotten by with less. When they were done, I scooped them out onto a paper towel, then immediately dumped them into a small paper bag and tossed in 1 tsp. chili powder (Chili Powder), 1/2 tsp. garlic granules, and 1 tsp. of smoked sea salt, and I shook the whole thing. This not only absorbed some of the oil, but also distributed the seasonings well. Then, I dumped them out onto a piece of foil on the counter to cool. I would have used a cookie sheet, but I had a small piece of foil left from something I made earlier. As they are cooling, I find it hard not to keep going back and taking a few! They are so good! I only wish I would have made a double batch!

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    • on December 18, 2008

      excellent treat for the family! thanx for posting.

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    • on December 29, 2006

      Great method for making spiced nuts! I usually find in other methods, that more than half the spices and salt fall off the nuts, but with this method, most of it stayed on. And we love cashews.

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    Nutritional Facts for Kadju Badun ( Sri Lankan Deviled Cashews)

    Serving Size: 1 (52 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 491.0
    Calories from Fat 402
    Total Fat 44.6 g
    Saturated Fat 7.5 g
    Cholesterol 0.0 mg
    Sodium 663.6 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 2.2 g
    Sugars 2.9 g
    Protein 8.8 g

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