Spicy Cashew Crunch With Ginger - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Marcia Kiesel
Ingredients
- vegetable oil
- 1 tbsp. granulated sugar
- 1 tbsp. hot water
- 2 tsp. soy sauce
- 4 garlic cloves
- 2 c. skinned
- 1 tbsp. coarsely grated fresh ginger
- 2 tsp. crushed red pepper
- 1 tsp. grated lime zest
- 2 tbsp. raw sugar
Instructions
- Preheat the oven to 325 °F. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.
- In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.
- Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.
- Wine Recommendation: Full-bodied, opulent Laurent-Perrier Cuvée Rosé Brut NV.
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