Ingredients
-
8
-
3/4
-
1/2
-
1/2
-
1
-
1/3
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Kadju Badun ( Sri Lankan Deviled Cashews), I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all I don’t know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving , Oh my goodness! I wish I could give this more than 5 stars! 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 (Recipe #16892), 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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Steps
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1
Done
|
Combine the Cashews, Paprika, Turmeric, Salt and Water Together in a Bowl and Let Stand For 1 Hour. |
|
2
Done
|
Heat the Vegetable Oil in a Skillet and Fry the Cashews Until They're Browned Evenly. |
|
3
Done
|
Remove from the Oil, Drain on Paper Towels and Let Cool Slightly. |
|
4
Done
|
in a Plastic Zipper Bag, Combine the Chili Powder and Garlic Salt to Taste; Toss the Nuts Around in the Mixture and Serve. |
