3 Reviews

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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Cookin'-4-5 April 01, 2009

excellent treat for the family! thanx for posting.

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Darlene28 December 18, 2008

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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rosslare December 29, 2006
Kadju Badun ( Sri Lankan Deviled Cashews)